Best 6 Buffalo Beer Stew Recipes

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

BEEF STEW WITH BEER AND PAPRIKA

Steps:

• Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
• Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
• *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
• Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
• Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

BUFFALO STEW (TANKA-ME-A-LO)

Steps:

• Brown the buffalo cubes on high heat until seared about 3 minutes.
• Add 4 quarts of water, potatoes and boil until veggies are tender.
• Add stewed tomatoes and celery and barley cook an additional 5 minutes.
• Remove from fire and place into baking dish.
• Bake at 425°F for 30 minutes.
• Remove from oven and enjoy.
• Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.

BUFFALO BEER STEW

Steps:

• 1. Dredge meat pieces in flour and brown in olive oil in a large stewpot. 2. Add beer, water, onion, seasoning mix, and V-8 juice. 3. Cook for an hour at a low boil. 4. While meat is cooking, clean and cut up vegetables and potatoes to bite size. 5. Add turnips carrots and celery to the stewpot. Bring to boil again, and then reduce simmer and continue cooking for 1/2 hour stirring intermittently. 6. Once the carrots have begun to soften a bit, add the potatoes and continue cooking until the potatoes are done to taste. 7. Add peas and heat through. 8. Don't eat it yet! Cool and store in fridge overnight. Then the next day, transfer stew to a crock pot and heat on low all day. 9. Serve with crusty bread and cold Alaskan beer!

BUFFALO STEW

Steps:

• Dredge Buffalo in Flour, set aside.
• Slice Sweet Potatoes, place in bottom of the slow cooker.
• Cut onions into large pieces and layer over 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 liquid evenly over Buffalo.
• Season with Bay Leaf, Oregano, and Pepper.
• Pour Vegetable Broth evenly over all.
• Cook on low for 6-8 hours, stirring towards end.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.