Elk Stew
Dive into the hearty, rustic flavors of elk stew, a comforting dish that celebrates lean, tender elk meat and wholesome vegetables. Perfect for cold nights, this rich stew is simmered to perfection with golden potatoes, earthy herbs like rosemary and thyme, and optional red wine for added depth. The combination of seared elk cubes, caramelized onions, and a savory beef broth creates a robust and satisfying meal that’s both nourishing and delicious. Whether thickened slightly with a cornstarch slurry or enjoyed as-is, this slow-cooked favorite is ideal for family dinners or as a wintertime crowd-pleaser. Packed with protein and bursting with flavor, elk stew is a must-try for fans of wild game recipes and hearty comfort food.
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Recipe Information
Ingredients
- 2 pounds elk meat (cubed)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 4 medium golden potatoes (cubed)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 cup red wine (optional)
- 2 leaves bay leaves
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 2 teaspoons paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for cornstarch slurry)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the elk meat with a pinch of salt and pepper. Sear the meat in batches, cooking each piece until browned on all sides. Remove and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften slightly.
Add the minced garlic and tomato paste, stirring frequently, and cook for 1-2 minutes until aromatic.
Pour in the red wine (if using) and deglaze the pot, scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Return the browned elk meat to the pot. Add the cubed potatoes, beef broth, bay leaves, rosemary, thyme, paprika, salt, and pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 90-120 minutes, stirring occasionally, until the elk is tender and the flavors are fully developed.
Optional: If a thicker stew is desired, whisk together the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the stew during the last 10 minutes of cooking and let it thicken.
Remove and discard the bay leaves. Taste and adjust seasoning as needed.
Serve the elk stew hot, garnished with additional fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 9643 mg | 419% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 28.0 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 6352 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
