2 carrots
1 can stewed tomatoes
2 lbs. buffalo (or beef) stew meat
4 quarts water
2 lbs. red or white potatoes (not russets)
1 cup barley
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.