Since the Beef Stew worked so well in the tagine, I decided to do another stew using one of my favorite red meats, buffalo. I had gotten a pound of buffalo stew meat from Whole Foods and decided to really stretch it by adding carrots, frozen peas, potatoes, onions and garlic. Most of you are already familiar with my tagine cooking methods, but for those of you just tuning in all you do is throw everything right in the tagine and cook for 2 hours at 350 F, stirring once and checking for liquid about halfway through.


Again it came out perfect, the meat was super tender and the veggies were as well. Plus this method of cooking really brings out the natural sweetness in carrots, so I find myself trying to sneak them into all the tagine dishes I make! If you do not have a tagine, I still recommend making a stew with buffalo! It is wonderful and so good for you!


1 lb of buffalo stew meat
2 TBS olive oil
salt and pepper
1/2 tsp dried thyme
1 tsp cumin and smoked paprika
Worcestershire sauce – a few hearty drizzles
2 large carrots, sliced
1 cup frozen peas
1/2 an onion, chopped
5 small red potatoes, diced
1 large tomato, diced
2 cloves of garlic, minced


Preheat oven to 350 F. Drizzle bottom of tagine with the olive oil. Place meat on top and season it with all the spices. Drizzle some Worcestershire sauce on top. Add all the veggies and then drizzle again with a little more Worcestershire sauce. Throw the lid on the tagine and cook for an hour. Then stir tagine and check to make sure it is not getting too dry. In this case, I found there was sufficient liquid. Then cook for another hour. Serve and enjoy! Serves @ 4.