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Buckhorn Exchange Buffalo Red-Eye Stew



  • 4 potatoes, peeled and cut into 1-inch cubes)
  • 1/4 pound butter
  • 2 pounds buffalo stew meat, trimmed (sirloin or strip)
  • 1/2 large yellow onion, diced
  • 1/4 tablespoon white pepper
  • 1/4 tablespoon dried thyme
  • 1/4 tablespoon dried rosemary
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon sea salt
  • 1 1/2 tablespoons granulated garlic
  • 1 cup flour
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1/2 cup bourbon
  • 1/2 cup strong brewed coffee (decaf okay)
  • 1 tablespoon Worcestershire sauce
  • 2 cups water


  1. Place cubed potatoes in saucepan, cover with cold water and bring to a boil. Reduce heat and simmer until potatoes are about half-done, about 10 minutes or until fork-tender yet still very firm. Drain and set aside.
  2. Meanwhile, melt butter in a large, heavy soup pot (at least 5 quarts) over medium heat. Add stew meat, onions, dry herbs and spices. Sauté mixture until meat is browned and onions are translucent.
  3. Add the flour to the stew pot and mix well. Cook for 5 minutes, stirring frequently.
  4. Add canned tomatoes with their juice and mix well. Simmer for 5 minutes, stirring occasionally.
  5. Add the cooked potatoes, bourbon, coffee, Worcestershire and water, stirring gently to incorporate. Cover, reduce heat and allow stew to simmer for a 30 minutes or so until meat is tender (depends on cut).
  6. Serve in a large, hollowed-out loaf of sheepherder's bread.

Makes about 16 (1-cup) servings

Nutritional information per serving: 306 cal., 10 g fat (6 g sat.), 24 mg chol., 23 g carb., 22 g pro., 3 g fiber, 1,050 mg sodium

Source: Buckhorn Exchange, Denver, Colorado

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