Elk Stew
Delicious and Comforting for those cold nights
Easily made as a stew or roast
We are simply sharing this recipe & are not the creators of it. We eat this all the time and really enjoy it, so we wanted to share. We did make some changes that we prefer but the original is delicious. All credit to A Ranch Mom.
INGREDIENTS
2 Tablespoons olive oil
2 lbs elk steak cubed or similar weighted roast (can substitute beef)
We prefer the steak as it comes out way more tender than a roast
3 cups beef broth
2 lbs red potatoes cubed (I like to do more if there’s room in your pot)
1 large onion diced
1 lb carrots diced
1 jalapeño diced
1 bell pepper diced
1 can green beans drained(15 oz)
1 can diced tomatoes (15 oz)
6 cloves garlic diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons salt
teaspoon black pepper
4 bay leaves
If you have room in your pot I like to add extra potatoes, carrots, and another bell pepper. Some people also enjoy adding a can of corn or a small bag of frozen corn.
Instructions
Heat olive oil in large skillet over med-high heat. When oil is hot, add meat.
For Stew Meat
Let meat brown well, stir every 2-3 min. Let meat fry for 7-8 minutes. Place meat in crockpot.
For Roast
I like to cook my roast on all 4 sides for about 2-4 minutes to get a nice sear and then place in crock pot.
Place skillet back over heat, add onion and garlic to the skillet. Cook until onion becomes almost translucent.
Remove from heat and pour into the crockpot with the meat.
Add tomatoes, spices, bone broth, and bay leaves to crockpot. Cover and cook. We prefer to do ours on low temp to allow the meat to become even more tender.
Add potatoes, jalapeño, carrots, bell pepper, and green beans. It can vary for your desired done but ours usually takes about 3 hours. I would check yours periodically and make sure it is remaining where you and your family prefer.
Let cool for about 10 minutes & if you used a roast I like to slice mine and cut it up prior to serving.
Stir and serve.
Original recipe provided by A Ranch Mom
