Buffalo Stew (Native American)

Known as tanka-me-a-lo in the Cherokee Nation, you can substitute regular beef if you’re unable to find any buffalo meat in your area for this filling stew.

2 stalks celery
2 carrots
1 can stewed tomatoes
2 lbs buffalo or beef stew meat
4 qts water
2 lbs red or white potatoes (not russets)
1 cup barley

Preheat oven to 425°F (220°C).

Slice the carrots, celery, and meat into cubes about one inch long, then brown the buffalo over high heat for about three minutes. Add the water, potatoes, and carrots into a large pot and boil until tender.

Add in the tomatoes, barley, and celery, and let cook for another five minutes or so.

Pour the veggies and meat into a baking dish and bake for 30 minutes.