Savory and Hearty Elk Stew Recipe
This hearty elk stew recipe is easy to make and full of great flavors. Its the perfect wild game dinner any night of the week!
Servings: 12
Calories: 73kcal
Ingredients
- 3 pounds elk stew meat or elk roast Cut into 1" cubes
- 2 teaspoons kosher salt adjust to taste
- 1 teaspoon ground black pepper
- 2 tablespoons avocado oil
- 2 sweet onions chunked (about 2 cups)
- 5 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1/4 cup flour plus 2 tablespoons for broth thickening
- 4 cups beef broth sub for chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 4 carrots peeled and cut into 1-inch chunks
- 1 pound bite-size potatoes
- 8 ounces white mushrooms sliced
Instructions
- Season the elk meat with salt and pepper. In a large dutch oven, sear the chunks of stew meat in avocado oil for about 10 minutes. Set aside.
- Add the onions, garlic, and balsamic vinegar to the pot. Cook for 5 minutes, scraping any bits stuck to the bottom of the pot.
- Add the tomato paste and the seared meat along with its juices.
- Sprinkle 1/4 cup of flour over the mixture and stir until dissolved about 2 minutes.
- Pour in the beef broth and add the carrots, potatoes, bay leaf, thyme, and oregano. Bring to a boil. (see notes below)
- Once boiling, reduce the heat to a simmer, cover the pot, and cook for about an hour and a half, or until the potatoes and carrots are soft and the meat is cooked through.
- Finally, add the sliced mushrooms to the pot and let them simmer with the lid off for about 10 minutes.
- Optionally, if you want to thicken your broth, dissolve 2 tablespoons of flour in a little bit of water, then stir it into the stew to thicken the broth. You’ll want to make sure the flour is dissolved before adding to the pot or it will clump up!
- Fish out your bay leaf then, serve the elk stew hot and enjoy!
Notes
Feel free to adjust the seasoning and thickness of the stew according to your taste.
If your stew meat has a lot of cartilage, you can wait to put the potatoes and carrots in after it has simmered for an hour, then continue to cook until they are soft, about another hour and a half.
Allow the stew to cool completely before storing it in the fridge in the same pot you cooked it in. Then simply reheat it on the stove over low heat until warmed through.