RECIPE:Elk Stew with Veggies
- Prep Time: 10 mins
- Cook time: More than an hour
Serves 4
Ingredients
Olive oil1 tbsp
Diced white potatoes, skin on2 ½ cups
Diced carrots2 cups
Diced celery1 cup
White onion, diced1 large onion
Garlic cloves, minced2 cloves
Italian seasoning2 tsp
Sea saltas needed
Black pepper, freshly groundas needed
Diced tomatoes15 oz. can
Beef stock4 cups
Worcestershire sauce4 dashes
Cooking directions
Add the olive oil to a large pot or cast iron skillet and heat over medium-high heat.
When the oil is hot, allow the elk meat to sauté for 5-7 minutes or until the edges start to brown. Remove the meat from the pot and set aside.
Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to sauté for about 8-10 minutes, or until they begin to soften.
Then, add the garlic, Italian seasoning, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the stew meat back to the pot. Stir well and bring the stew to a boil.
Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the meat is tender.
Serve hot with some crusty bread.