Entrée: United States – Hearty Elk and Vegetable Stew

Serving Size: 8

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

2 1 / 2 to 3 lb (1.1 to 1.4 kg) elk roast, cut into chunks
Salt and pepper to taste
2 to 3 tbsp (30 to 45 ml) vegetable oil
4 cloves garlic, minced
3 carrots, diced
2 to 3 celery stalks, diced
12 to 16 pearl onions, peeled
10 to 12 oz / 280 to 340 g button mushrooms, quartered
4 cups (960 ml) beef or game stock
1 cup (240 ml) water (optional)
2 tbsp (30 ml) Worcestershire sauce (optional)
1 tsp dried thyme
1 bay leaf
2 tbsp (15 g) flour or cornstarch slurry (optional, for thickening)

Instructions

1. Season elk chunks with salt and pepper. Heat oil in a large pot or Dutch oven and brown meat in batches. Remove and set aside.
2. Add a touch more oil if needed and sauté garlic, carrots and celery until softened, about 5 minutes.
3. Return meat to the pot along with pearl onions and mushrooms. Sprinkle flour over (if using) and stir to coat.
4. Add stock, Worcestershire sauce (if using), thyme and bay leaf. Bring to a boil, reduce heat, cover and simmer gently for 1½–2 hours until meat is tender.
5. If stew needs thickening, stir in a cornstarch slurry or cook uncovered to reduce to desired consistency.
6. Adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes.

If you’d like any of these adjusted for a slow cooker, pressure cooker, or to be dairy-free/gluten-free, tell me which one and I’ll adapt it.