Elk Stew
Equipment
Ingredients
- 2 T. oil
- 2 lbs. elk stew meat cubed
- flour for dredging meat
- 1 quart water
- 2 cups beef broth
- 1 bay leaf
- 6 carrots peeled and sliced
- 5 potatoes peeled and cubed
- 1 onion chopped
- 1 can cream of mushroom soup
- ½ cup flour mixed with 1 cup water
- salt and pepper to taste
Instructions
- Heat oil in a heavy pot or Dutch oven.
- Dredge elk meat in flour, sprinkle the pieces of meat with a bit of salt and pepper, and brown on all sides.
- Add 1 quart water, broth, and bay leaf and simmer for 1 hour.
- Add the carrots, potatoes, onion, and soup; simmer for 30 more minutes.
- Gradually pour the flour and water mixture into the stew, stirring constantly until the stew has thickened.
- Add more salt and pepper if needed.
- Remove bay leaf and serve.
Notes / Tips / Wine Advice:
You can add more broth or water for a saucier stew or if too much liquid evaporates while simmering.
