Hearty Buffalo Stew

Buffalo (bison) makes a fantastic stew meat. It’s leaner than beef with a slightly sweeter, richer flavor that holds up beautifully to a long, slow braise. This slow cooker recipe is about as hands-off as cooking gets: trim the meat, dump everything in, and walk away for 12 hours.

The ingredient list is straightforward, but ground cloves are the quiet star here. Just half a teaspoon adds a warm, almost peppery depth that pairs naturally with the tomatoes and bay leaves. It’s a small addition that separates this from a generic stew.

Quick-cooking tapioca acts as the thickener instead of flour or cornstarch. It dissolves completely during the long cook, giving the broth a silky body without any grittiness or the need to make a separate roux. You won’t taste it, but you’ll notice the difference in how the stew coats the back of a spoon.

Trim every bit of visible fat before the meat goes in. Buffalo fat can turn waxy and unpleasant when cooled, unlike beef fat. Once trimmed, those lean cubes break down over 12 hours into something fork-tender and deeply flavorful.

Chef Tips

• Low and slow is the way to go here. The high setting works in a pinch, but 12 hours on low gives the buffalo time to tenderize fully without drying out.
• Don’t lift the lid during cooking. Every peek drops the temperature and adds cooking time.
• This stew tastes even better the next day. The flavors concentrate as it sits overnight in the fridge.

Variations

• Add cubed potatoes or turnips for a heartier, more filling stew.
• Stir in a splash of red wine or Worcestershire sauce before cooking for extra savory depth.
• Toss in frozen peas during the last 30 minutes of cooking for a pop of color and sweetness.