Provided by: SmallRecipe.com
Categories: Main Meal
A very flavorful stew with elk meat (you can substitute beef or other game meat you wish to use).
Elk Stew Recipe is a delicious and hearty dish that can be enjoyed by anyone. This dish is perfect for a cold winter day, and it is also perfect for a special celebration. Elk is high-quality meat that is often used in recipes because of its unique flavor and texture. This stew recipe is made with fresh ingredients, and it is sure to please everyone who tastes it.
What is elk stew and where does it come from?
Elk stew is a traditional dish that originates from North America. It is made with elk meat, potatoes, carrots, and onions and seasoned with salt and pepper. Elk stew is usually slow-cooked in a Crockpot or Dutch oven.
The dish is said to date back to the early 1800s when elks were plentiful in the United States. Hunters would often bring home elk meat, which was then used to make stews and other dishes. Today, elk stew remains a popular dish among hunters and outdoor enthusiasts.
While the exact origins of elk stew are unknown, it is clear that this hearty dish has been around for centuries. Whether you’re enjoying it on a cold winter day or serving it at a summer barbecue, elk stew is sure to please any crowd.
6 cups water
3 teaspoons instant beef bouillon (or 3 cubes)
3 teaspoons instant chicken bouillon (or 3 cubes)
4 garlic cloves, minced
1/2 teaspoon black pepper (or more to your taste)
1/3 cup cilantro, chopped (or more to your taste)
1 tablespoon dried basil
1 cup anaheim pepper
1 1/2 lbs elk meat, cut into 1-inch pieces (or meat of your choosing)
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, chopped into 1/8-inch to 1/4-inch slices
5 medium potatoes, peeled and diced into 1/2-inch cubes
2 carrots, peeled and cut into 1/8-inch slices
2 cups sliced mushrooms (fresh is best)
- In a 6-quart pan, pour water and turn the burner on high. Add the beef bouillion, instant chicken bouillon, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
- Turn the burner down to medium and add the meat to the water. Cook for 10 minutes.
- Add the onion, celery, potatoes, carrots, and mushrooms. Cook for 2 hours on low.
- Enjoy. Excellent with crusty bread.
Calories 164.6, Fat 0.4, Saturated Fat 0.1, Cholesterol 0, Sodium 72.3, Carbohydrate 37, Fiber 5.4, Sugar 3.8, Protein 5
Equipment and tools:
Elk meat is a bit tough, so it benefits from a long, slow cooking process to tenderize the meat. You can cook in crock pot or slow cooker.
You will need a large crock pot or Dutch oven for this recipe. If you don’t have one, you can use a heavy-bottomed crock pot. In addition, you’ll need a sharp knife to cut the meat and vegetables.
Why you should try it
There are many reasons to try elk stew. For one, it is a delicious and hearty dish that is perfect for a winter meal. It is also a healthy option, as elk meat is lean and high in protein. Additionally, making your own elk stew is a great way to save money, as it is generally cheaper than buying pre-made stew from a restaurant or grocery store.
If you have never made elk stew before, there are many recipes available online or in cookbooks. The basic ingredients include elk meat, vegetables (such as potatoes, carrots, and celery), broth, and seasonings. Once you have gathered all of the ingredients, the stew is easy to make and only takes a few hours to cook. So why not give elk stew a try?
- If you use ground elk, brown it in the pot before adding the vegetables.
- Add plenty of vegetables to the stew. This will not only add nutrition but also help to bulk up the stew so that it can be served as a main course.
- Be sure to let the stew cook slowly so that all of the flavors have time to meld together.
Q: What type of meat should I use?
A: You can use any type of meat for this recipe, but we recommend using elk. It has a rich flavor that pairs well with the other ingredients.
Q: Can I make this in the slow cooker?
A: Yes! Just follow the same instructions as for making it on the stove, but cook on low for 6-8 hours.
Q: What if I don’t have all of the spices listed?
A: Don’t worry about it! This recipe is very forgiving. Feel free to add or omit any of the spices based on your personal preference.