Buffalo  Stew
Ingredients:
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

Instructions:
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.