Entree: United States – Utah – Utah Elk Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (907 g) elk stew meat, trimmed and cut into 1–1.5 in (2.5–4 cm) pieces  
- 1/4 cup (30 g) all-purpose flour, for dredging  
- 2 tbsp (30 ml) vegetable oil  
- 2 tbsp (28 g) unsalted butter  
- 1 large yellow onion, about 8 oz (225 g), diced  
- 2 stalks celery, about 4 oz (115 g), diced  
- 3 medium carrots, about 8 oz (225 g), peeled and cut into 1 in (2.5 cm) pieces  
- 2 medium parsnips, about 6 oz (170 g), peeled and cut into 1 in (2.5 cm) pieces  
- 1 lb (450 g) Yukon Gold potatoes, cut into 1 in (2.5 cm) cubes  
- 8 oz (225 g) rutabaga, peeled and diced into 1 in (2.5 cm) pieces  
- 3 cloves garlic, minced (about 9 g)  
- 1 tbsp (15 ml) tomato paste  
- 1 cup (240 ml) dry red wine (or additional stock if you prefer no alcohol)  
- 4 cups (960 ml) beef or elk stock  
- 1/2 cup (85 g) pearl barley, rinsed  
- 1 tbsp (15 ml) Worcestershire sauce  
- 6 crushed juniper berries (about 1/2 tsp crushed)  
- 3 sprigs fresh thyme  
- 1 sprig fresh rosemary  
- 2 bay leaves  
- 1 1/2 tsp (8 g) kosher salt, plus more to taste  
- 1 tsp (2 g) freshly ground black pepper, plus more to taste  
- 2 tbsp (8 g) chopped fresh parsley, for finishing  
- 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for faster thickening)

Instructions

Short Description:
A hearty, slow-simmered stew of locally sourced elk, mountain-root vegetables, and pearl barley in a rich, wine-scented broth—meant as a satisfying main course after a day in the high country.

Regional Notes:
This Utah variation highlights locally hunted elk and robust root vegetables common to the Rocky Mountain foothills; juniper berries, rosemary, and thyme give a distinctly mountainous, slightly resinous flavor that differs from lower-elevation venison stews. Pearl barley and Yukon Gold potatoes provide a filling starch component suited to cold, high-elevation meals.

1. Pat the elk pieces dry and season lightly with 1 tsp salt and 1/2 tsp pepper. Dredge the meat lightly in the flour, shaking off excess.  
2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil and 1 tbsp of the butter. When hot, brown the elk in batches so pieces sear without steaming, about 3–4 minutes per side. Transfer browned meat to a plate.  
3. Reduce heat to medium. Add the remaining 1 tbsp butter to the pot. Add the onion and celery and cook until softened, about 5 minutes. Add the carrots, parsnips, rutabaga, and garlic and cook, stirring, 3–4 minutes more.  
4. Stir in the tomato paste and cook 1 minute. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.  
5. Return the browned elk to the pot. Add the stock, pearl barley, Worcestershire sauce, crushed juniper berries, thyme sprigs, rosemary sprig, bay leaves, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper. Stir to combine. Bring to a gentle simmer.  
6. Partially cover the pot and reduce heat to low. Simmer gently for 1 hour. After 1 hour, add the potatoes and continue to simmer, partially covered, until the elk is tender and barley is cooked through, about 30–45 more minutes (total simmer time about 1.5–2 hours).  
7. If the stew needs thickening, remove and discard the thyme stems, rosemary sprig, and bay leaves, then either simmer uncovered to reduce to desired thickness, or stir in the cornstarch slurry (if using) and simmer 2–3 minutes until thickened. Taste and adjust seasoning with additional salt and pepper as needed.  
8. Stir in chopped parsley just before serving. Serve hot as a complete main course—ideal with crusty bread or warm biscuits to soak up the rich broth.