Ingredients:

2lbs of ground buffalo meat
1 large (29oz) can of diced tomatoes (dont drain, will need the juice)
1 can (15oz) beef broth
1 medium carrot
2 celery stalks
1 small onion
1c of sliced mushrooms
1 c. of Red Wine (any will do, Ive used Sangria, Cabernet, and a few others in this)
1 tsp of black pepper
2 bay leaves
1 tsp of garlic
1/2 tbsp of red pepper (optional)

Directions:

Brown your buffalo in a skillet. You dont need to have the temperature very high, buffalo meat is VERY lean. Watch while prepping your vegetables to make sure you dont burn the meat. Slice the carrot, celery and onion into small pieces, and set aside. (You can use other veggies in this too, such as potatoes or peppers, I just put in the ones of my preference for a stew.) Once your meat is browned, combine the meat, vegetables, spices and wine into a Crock Pot. Stir all the ingredients together, so everything will cook evenly. Cover and set your Crock Pot on high, and let it cook for 4-6 hours, until veggies are tender. (Because buffalo is so lean, its nice to slow cook like this.) Makes 6 servings at 36g of protein per serving.