Buffalo Corn Stew

Name: Buffalo Corn Stew (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1.25 lb Ground Buffalo; 2 tbsp Olive Oil; 1 large Onion-diced; 3 Celery stalks-diced; 3 Carrots-diced; 4 cups Frozen Corn; 1 (14.5 oz) can Diced Tomatoes-undrained; 1 Jalapeno-minced (remove seeds for less heat); 2.5 tsp Chili Powder; 1.5 tsp Cumin; 1 tsp Smoked Paprika; 1/2 tsp Chipotle Powder; 1.25 tsp Salt; 3/4 tsp Black Pepper; 6 cups Beef Broth; 1/2 cup Smoked Gouda-shredded

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A richer and more complex version of Buffalo Corn Stew, featuring a mirepoix base, a touch of chipotle, and a finishing swirl of smoked Gouda.

1.25 lb Ground Buffalo

2 tbsp Olive Oil

1 large Onion-diced

3 Celery stalks-diced

3 Carrots-diced

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(0 reviews)

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A richer and more complex version of Buffalo Corn Stew, featuring a mirepoix base, a touch of chipotle, and a finishing swirl of smoked Gouda.

#Stew #Buffalo #Corn #Smoked Gouda #Spicy

Instructions

In a large pot or Dutch oven, heat Olive Oil from Vegetables over medium-high heat.
Add Ground Buffalo from Buffalo and cook, breaking it up with a spoon, until browned.
Add Onion, Celery, Carrots, and Jalapeno from Vegetables to the pot and cook until softened, about 8-10 minutes.
Stir in Chili Powder, Cumin, Smoked Paprika, Chipotle Powder, Salt, and Black Pepper from Seasoning.
Add Diced Tomatoes and Frozen Corn from Vegetables.
Pour in Beef Broth from Liquid and bring to a boil.
Reduce heat to low, cover, and simmer for at least 45 minutes, or up to an hour and a half, stirring occasionally.
Just before serving, stir in Smoked Gouda from Finishing until melted and creamy.

Ingredients

1.25 lb 570 g Ground Buffalo
2 tbsp 30 mL Olive Oil
1 large 200 g Onion-diced
3 150 g Celery stalks-diced
3 200 g Carrots-diced
4 cups 950 mL Frozen Corn
1 (14.5 oz) can 410 g Diced Tomatoes-undrained
1 50 g Jalapeno-minced (remove seeds for less heat)
2.5 tsp 12.5 mL Chili Powder
1.5 tsp 7.5 mL Cumin
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Chipotle Powder
1.25 tsp 6.25 mL Salt
3/4 tsp 3.75 mL Black Pepper
6 cups 1.4 L Beef Broth
1/2 cup 120 mL Smoked Gouda-shredded

Equipment

Large pot or Dutch oven
Spoon
Cutting board
Knife

Instructions

In a large pot or Dutch oven, heat Olive Oil from Vegetables over medium-high heat.
Add Ground Buffalo from Buffalo and cook, breaking it up with a spoon, until browned.
Add Onion, Celery, Carrots, and Jalapeno from Vegetables to the pot and cook until softened, about 8-10 minutes.
Stir in Chili Powder, Cumin, Smoked Paprika, Chipotle Powder, Salt, and Black Pepper from Seasoning.
Add Diced Tomatoes and Frozen Corn from Vegetables.
Pour in Beef Broth from Liquid and bring to a boil.
Reduce heat to low, cover, and simmer for at least 45 minutes, or up to an hour and a half, stirring occasionally.
Just before serving, stir in Smoked Gouda from Finishing until melted and creamy.

Nutrition per serving

Calories 400

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Buffalo Corn Stew

Buffalo Corn Stew

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