Elk Stew Bourguignon
Experience the rustic elegance of Elk Stew Bourguignon, a hearty twist on the classic French dish that perfects the art of slow cooking. Tender chunks of elk meat are seared to golden perfection, then gently simmered in a rich, velvety sauce made from red wine, beef stock, and aromatic herbs like thyme and bay leaves. Complemented by earthy mushrooms, sweet pearl onions, and hearty vegetables such as carrots and celery, this game meat stew offers layers of robust, comforting flavors. Ideal for cold-weather gatherings or a special weekend dinner, this recipe pairs beautifully with crusty bread or creamy mashed potatoes for the ultimate cozy dining experience. Elevate your stew game with this gourmet yet approachable dish that’s packed with savory goodness.
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Recipe Information
Ingredients
- 2 pounds elk stew meat
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2.5 cups red wine
- 2 cups beef stock
- 2 bay leaves
- 4 thyme sprigs
- 8 ounces mushrooms, quartered
- 1 cup pearl onions, peeled
- 2 tablespoons chopped parsley, for garnish
Instructions
Season the elk stew meat with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Toss the meat with the flour until evenly coated.
Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the elk meat in batches until browned on all sides, about 4-5 minutes per batch. Remove the meat and set it aside.
Reduce heat to medium and add 2 tablespoons of butter to the Dutch oven. Add the diced yellow onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and tomato paste and cook for 1-2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 5 minutes to allow the alcohol to evaporate slightly.
Add the beef stock, bay leaves, and thyme sprigs. Return the seared elk meat to the pot and bring the stew to a gentle boil.
Reduce the heat to low, cover the Dutch oven, and let it simmer for 2 hours, stirring occasionally.
After 2 hours, add the mushrooms and pearl onions to the stew. Simmer uncovered for an additional 30-40 minutes, allowing the liquid to reduce and thicken slightly.
Remove the bay leaves and thyme stems. Taste the stew and adjust seasoning with salt and pepper if needed.
Serve hot with a sprinkle of chopped parsley for garnish. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3773 mg | 164% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 35.4 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 409 mg | 31% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 6549 mg | 139% | |
*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.
