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A bowl of elk stew with tender meat, carrots, potatoes and mushrooms in a rich brown broth

Elk Stew

Elk stew: seared 1-inch elk cubes simmered in beef broth with sweet onions, garlic, balsamic vinegar, tomato paste and flour, plus carrots, potatoes, mushrooms, thyme, oregano and a bay leaf, in a Dutch oven. Serves 12.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Mushroom simmer 10 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 12 servings (1 cup)
Calories 220 kcal

Ingredients
  

  • 3 pounds elk stew meat or elk roast, cut into 1-inch cubes
  • 2 teaspoons kosher salt adjust to taste
  • 1 teaspoon black pepper ground
  • 2 tablespoons avocado oil
  • 2 sweet onions chunked, about 2 cups
  • 5 cloves garlic minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1/4 cup flour plus 2 tablespoons to thicken the broth, optional
  • 4 cups beef broth chicken broth also works
  • 1 bay leaf
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano
  • 4 carrots peeled, cut into 1-inch chunks
  • 1 pound potatoes bite-size
  • 8 ounces white mushrooms sliced

Instructions
 

  • Season the elk with the salt and pepper. In a large Dutch oven, sear the meat in the avocado oil for about 10 minutes, just until the sides are browned. Set the meat aside.
  • Add the onions, garlic and balsamic vinegar to the pot. Cook for 5 minutes, scraping up any bits stuck to the bottom of the pot.
  • Stir in the tomato paste, then return the seared meat to the pot along with its juices.
  • Sprinkle the 1/4 cup flour over the mixture and stir for about 2 minutes, until it dissolves.
  • Pour in the beef broth and add the carrots, potatoes, bay leaf, thyme and oregano. Bring to a boil.
  • Reduce the heat to a simmer, cover the pot and cook for about 90 minutes, until the potatoes and carrots are soft and the meat is cooked through and reads at least 160°F on a food thermometer.
  • Add the sliced mushrooms and simmer with the lid off for about 10 minutes.
  • For a thicker broth, dissolve the 2 tablespoons flour in a little water, then stir it into the stew. Make sure the flour is fully dissolved first, or it will clump.
  • Take out the bay leaf and serve the stew hot.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil (165°F); not in a slow cooker.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15.6gProtein: 29.3gFat: 4.3gSodium: 771mgFiber: 2.3gSugar: 3.7g
Keyword dutch oven elk stew, elk meat stew, elk stew, elk stew recipe, hearty elk stew with potatoes