Hearty Elk Stew
A rich and hearty stew with elk meat (can substitute beef or other game meat you wish to use). You can use a variety of cuts, but for this recipe we used cubed stew cut.
This dish requires a low and slow approach to break down the meat to make it extra tender. Perfect food for a cold day and it pairs well with any earthy red wine.
| Prep Time | 30 Minutes |
| Cook Time | 3-4 Hours |
| Passive Time | 0 |
| Servings |
People |
Ingredients
- 1 Stick Carrot
- 2 Stalks Celery
- 250 gm Mushrooms Anykind
- 2 Medium Onions
- 5-6 Cloves garlic
- 1 Table Spoon Paprika
- 1 Table Spoon Cumin
- 1 Pinch Rosemary
- 1 Pinch Thyme
- Kosher Salt and Fresh Ground Black Pepper To taste
- 2 Large Peeled Sweet Potatoes Cubed
- 1 kg Elk Meat Chuck, Stew Cut or Roast all work well
- 2 Cups Vegetable Broth
Ingredients
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Instructions
- Roughly chop the garlic, onions, carrot and celery and cook in oil on medium high heat.
- Sweat all these items until they are translucent then add the spices and cook on low for 2-3 minutes to extract the oils from the spice.
- Add the stock, sweet potatoes mushrooms and bring to a boil.
- Once the stew has boiled turn off heat and add the meat.
- Cook in a dutch oven or deep pot in the oven for 3-4 hours at 250 Degrees Fahrenheit.
- Remove from the oven at let rest for 20-30 minutes.
- Serve with mashed potatoes, bread and any root vegetables. Enjoy!
Recipe Notes
Feel free to cook using any oil or type of fat you like, though we prefer grapeseed oil for cooking due to its high smoke-point and neutral flavour. We used elk broth, but if you don't have any game broth you can use any type of broth or stock.
Also you can leave out the sweet potato for a carb free option!
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