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Servings: Makes 10 servings
2 - 1/2 pounds buffalo, cut into small pieces (like stew meat)
2 tablespoons whole wheat flour
2 cups vegetable broth
3 sweet potatoes
2 cups of baby carrots
2 medium onions
8 ounces of mushrooms
3 diced tomatoes
3 stalks of celery
4 bay leafs
oregano
fresh ground pepper
Dredge buffalo in whole wheat flour, set aside.
Slice sweet potatoes, place in bottom of the slow cooker.
Cut onions into large pieces and layer over sweet potatoes.
Clean mushrooms thoroughly, cut in half, and layer over onions.
Layer baby carrots over mushrooms.
Layer floured buffalo over carrots.
Pour diced tomatoes and celery over buffalo.
Season with bay leaf, oregano, and pepper.
Pour vegetable broth evenly over all.
Cook on low for 6-8 hours, stirring towards the end.
Calories: 124
Protein: 17
Carbohydrates: 8
Fat: 2
Another great way to commemorate is to support American Indian students on their path to success in higher education by making a gift to the American Indian College Fund today.
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