Entree: United States – Rocky Mountain United States (Wyoming) – Wyoming Elk Stew

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Additional 20 min

Total 3 hrs

Ingredients

- 2.5 lb (1.1 kg) elk stew meat, trimmed and cut into 1–1.5 in (2.5–3.5 cm) cubes
- 1 cup (125 g) all-purpose flour, for dredging
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil or lard
- 4 oz (115 g) bacon, diced (about 6 slices)
- 2 large yellow onions, about 14 oz (400 g), coarsely chopped
- 4 cloves garlic, minced (about 12 g)
- 4 medium carrots, about 12 oz (340 g), cut into 1 in (2.5 cm) rounds
- 2 medium parsnips, about 10 oz (285 g), peeled and chopped into 1 in (2.5 cm) pieces
- 3 medium Yukon Gold potatoes, about 24 oz (700 g), peeled and cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine or dark ale (optional, see note)
- 4 cups (960 ml) beef broth (low sodium preferred)
- 1 cup (240 ml) water (or more as needed)
- 2 bay leaves
- 1 tbsp (15 ml) fresh sage, finely chopped, or 1 tsp (1 g) dried sage
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) juniper berries, lightly crushed (optional, for gamey depth)
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley for garnish

Instructions

Short Description:
A hearty slow-braised stew of locally hunted elk, root vegetables, and a rich, savory broth finished with regional sage for an earthy, mountain-flavored main course. Designed to feed a small group after a day outdoors.

Regional Notes:
This Wyoming version uses lean elk meat and an emphasis on local root vegetables (potatoes, carrots, parsnips) and fresh or dried sage, reflecting Rocky Mountain game-cooking traditions. Compared with generic beef stews it braises longer at low heat to tenderize the lean game and often includes a splash of red wine or dark beer typical of frontier-style kitchens.

1. Pat the elk cubes dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Dredge the meat lightly in flour, shaking off excess.
2. In a large heavy-bottomed Dutch oven or pot over medium-high heat, add 2 tbsp (30 ml) oil. Brown the elk in batches (do not crowd the pan), about 3–4 minutes per side, until a deep crust forms. Transfer browned meat to a plate and set aside.
3. Reduce heat to medium and add the diced bacon to the pot. Cook until fat renders and bacon is crisp, about 5 minutes. Remove half the bacon with a slotted spoon and reserve for garnish; leave the remaining bacon and fat in the pot.
4. Add remaining 1 tbsp (15 ml) oil if needed. Sauté the chopped onions until softened and beginning to brown, about 6–8 minutes. Add garlic and cook 30 seconds more until fragrant.
5. Stir in tomato paste and cook 1–2 minutes to deepen flavor. If using, pour in the red wine or dark ale to deglaze, scraping up browned bits from the bottom; simmer until reduced by about half, 3–5 minutes.
6. Return the browned elk and any accumulated juices to the pot. Add the carrots, parsnips, potatoes, bay leaves, sage, thyme, Worcestershire sauce, crushed juniper berries (if using), remaining 1 tsp (5 g) salt, and remaining 1/2 tsp (1 g) black pepper.
7. Pour in beef broth and water so ingredients are mostly covered (add extra water if necessary). Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until elk is fork-tender, about 1.5–2 hours. Stir occasionally and skim any excess fat from the surface.
8. About 15–20 minutes before serving, check seasoning and remove bay leaves. If the stew needs thickening, mix 1–2 tbsp (8–16 g) flour with a few tablespoons cold water to make a slurry and stir into the simmering stew, or mash a few potato pieces into the liquid to thicken naturally. Simmer uncovered to desired consistency.
9. Stir in butter (if using) for a glossy finish and fold in reserved crisp bacon. Taste and adjust salt and pepper.
10. Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or biscuits and a simple green salad for a complete main-course meal.

Note: If you prefer not to use alcohol, substitute an equal amount of additional beef broth.