☰ Menu Search


Clear Search
Advanced Search

Main Dish

Buffalo Marsala Stew

  • Ready Time: 120min
    No Reviews
  • Prep Time: 30min
  • Cook Time: 90min
  • Serves: 8
    Prep Method: BoiledSlow Cooker
Share Print



  • 4 cloves garlic, minced
  • 2 onions, chopped
  • 2 stalks celery, minced
  • 4 carrots, separated
  • 3-4 TBS olive oil, separated
  • 2 pounds Bison chuck stewing cubes
  • ½ cup flour, seasoned
  • ½ cup Marsala wine
  • 1 tsp Glace di Viande, or beef base (optional)
  • 2 bay leaves and 1 large Rosemary sprig
  • one 28 oz can Italian tomatoes
  • 3 potatoes cut into 1 inch cubes
  • 1/2 cup barley
  • 4 cups water

Prep Time: 30min | Cook Time: 90min

In a large, heavy Dutch oven over medium heat, sauté garlic, onion, celery, and 1 minced carrot in olive oil until tender. Season flour with salt and pepper and toss with bison chuck stewing meat. Raise heat, refresh pan with oil as needed, add floured cubes, and cook to brown lightly.

When the pan begins to crust, add wine to deglaze, and then add beef base, herbs, tomatoes, potatoes, barley, and water. Bring to a boil, skim, cover and simmer over low heat until tender, about 60-90 minutes. Taste and adjust with seasonings, and water to taste.

You may also enjoy this related recipe: Beer Cheeseburger


1) For a varied texture, add more veggies of your choice half way through cooking time.

2) Boost the nutrition with healthy legumes, such as black-eyed peas, lentils, etc.

3) Cubed butternut squash blends with the Marsala to make a naturally sweet stew.


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Tony's Meating Place Popup Graphic