Buffalo (Or Beef) Stew

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/beef stew meat
  • 4 quarts water
  • 2 lbs. red or white potatoes (not russets)
  • 1 cup barley


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 place in the oven at 425 °F for 30 minutes.