Elk Stew

Slow-Cooked Elk Stew

Servings: 6
Prep Time: 20 minutes
Cook Time: 2½–3 hours (or 6–8 hours in slow cooker)

Ingredients

• 2 lbs elk stew meat (cut into 1½-inch cubes)

• 3 tbsp olive oil (or avocado oil)

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 large carrots, chopped

• 3 celery stalks, chopped

• 3–4 medium potatoes, peeled and cubed

• 2 tbsp tomato paste

• 4 cups beef or game stock (low sodium)

• 1 cup red wine (optional, for richness)

• 1 tbsp Worcestershire sauce

• 2 tsp fresh thyme (or 1 tsp dried)

• 2 tsp fresh rosemary (or 1 tsp dried)

• 2 bay leaves

• 1½ tsp salt (or to taste)

• ½ tsp black pepper

• 2 tbsp all-purpose flour (for dredging meat)

Instructions

1. Brown the Meat

   • Pat elk cubes dry with paper towels. Toss in flour, salt, and pepper until lightly coated.

   • Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Sear meat in batches (don’t overcrowd) until browned on all sides, about 3–4 minutes per batch. Remove to a plate.

2. Sauté Vegetables

   • Add remaining oil to the pot. Sauté onions, carrots, and celery for 4–5 minutes until softened.

   • Stir in garlic and tomato paste; cook 1 minute more.

3. Deglaze & Build Flavor

   • Pour in red wine (if using) and scrape up browned bits from the bottom of the pot.

   • Add the browned elk back to the pot along with stock, Worcestershire sauce, thyme, rosemary, and bay leaves.

4. Simmer

   • Bring to a boil, then reduce heat to low. Cover and simmer gently for 2–2½ hours, stirring occasionally, until meat is fork-tender.

   • In the last 30 minutes, add potatoes and continue cooking until they’re soft.

5. Final Seasoning

   • Remove bay leaves. Taste and adjust seasoning with salt and pepper.

   • If you want a thicker stew, mash some potatoes in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

6. Serve

   • Ladle into bowls and serve with crusty bread or over egg noodles.

💡 Pro Tip: Elk is lean, so the low-and-slow method is key—don’t rush the simmer. For a smoky twist, add a spoonful of smoked paprika or toss in a few diced fire-roasted tomatoes.