3 carrots                              1 (8 oz) can tomato paste
1 tsp. salt                             1 T. sugar
3 c. chunked potatoes      1 3/4 c. water
1/4 tsp pepper                    1 tsp. beef boullion cube
2 stalks celery                    1 sm. pkg mushrooms
1 T. quick tapioca

Brown stew meat in small amount of oil.  Mix all
ingredients in roaster, saving mushrooms for
mushrooms 1/2 hour before removing from
oven.

I substitute buffalo meat for beef in any recipe.

Submitted by Julie Reddig

prepared much the same as beef. Publications ranging from Bon Apetit to Sunset magazines are heralding
VALUE  Bison falls into the gourmet or specialty meat category at the supermarket or meat market.  The
value of buffalo is not what you pay, but what you get in return. Nutritionally you are getting more protein and
nutrients with fewer calories and less fat. Buffalo is a dense meat that tends to satisfy you more while eating
less.

HEALTH  Bison are handled as little as possible and are not subjected to hormones or other questionable
drugs or chemicals.  They spend their lives on grass, much as they always have, with very little time in the
feedlot.

NUTRITION  Research by Dr. M. Marchello at North Dakota State University has shown that the meat from
bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its
caloric value. Comparisons to other meat sources have also shown that bison has a greater concentration
of iron as well as some of the essential fatty acids necessary for human well being. Readers' Digest
magazine has even listed bison as one of the five foods women should eat because of the high iron content.