In a Dutch oven or heavy, ovenproof pot, brown the lamb cubes in 1 tablespoon of the olive oil until meat is browned on all sides; remove meat with slotted spoon and set aside.
Add the remaining oil to the pot along with the onions and carrots and cook, stirring occasionally, for 5 minutes or until onions are tender and translucent.
Add the potatoes, broth, salt, pepper, and browned lamb cubes.
Bring to a boil and then cover the pot and put in the preheated oven.
Bake for 50-60 minutes until the meat and vegetables are tender.
Remove the meat and vegetables with a slotted spoon and set them aside and keep warm.
Pour the pan juices into another bowl and set aside also.
In the Dutch oven, melt butter; stir in flour and keep stirring until smooth.
Gradually stir in the reserved pan juices.
Continuing to stir constantly, bring the mixture to a boil and simmer until thickened, about 2-3 minutes.
Stir in the meat and vegetables, parsley, and thyme and heat thoroughly.
Pour the oil into a large ovenproof roaster about 9 × 13 inches and place in the oven to get hot during preheating.
When the oil is hot, add the meat and onion and bake, uncovered, for about 15-20 minutes or until meat is browned; reduce heat to 350°.
In a small bowl, mix together the soy sauce, vinegar, garlic, bay leaves, and 1 cup of the water.
Pour onto the meat.
Cover the roaster and bake for 30 minutes more or until the meat is cooked through and tender.
With a slotted spoon, remove the meat to another dish and keep warm.
Pour drippings from the roaster into a saucepan, remove bay leaves, and allow drippings to sit undisturbed for several minutes to give the fat time to rise to the top.
Skim off as much as you can.
Turn on heat, bring drippings to a boil and boil until liquid has been reduced to 1 cup.
(Just eyeball it—no need to measure.
)
Mix together the cornstarch and 1 T.
water and pour it into the drippings, stirring constantly.
Continue to stir constantly until the mixture thickens.
Pour over the meat and gently mix to coat all pieces.
To serve, spoon some hot cooked rice onto plates or into bowls, ladle pork on top of rice, and sprinkle with green onions.
Hearty Amish Elk Stew is a rich, comforting one-pot meal featuring tender elk, hearty vegetables, and a savory mushroom gravy. Slow simmering creates deep flavor and fork-tender meat, making this rustic stew perfect for chilly evenings and family dinners.
Heat the vegetable oil in a Dutch oven over medium-high heat.
Dredge the elk meat lightly in flour and season with salt and black pepper.
Brown the meat on all sides.
Pour in the water and beef broth.
Add the bay leaf.
Bring to a gentle boil, then reduce the heat and simmer for 1 hour.
Add the carrots, potatoes, chopped onion, and cream of mushroom soup.
Continue simmering for another 30 minutes until the vegetables are tender.
Whisk together the flour and water until smooth.
Slowly stir the mixture into the stew while stirring constantly.
Cook for several minutes until the gravy has thickened.
Remove the bay leaf.
Taste and season with additional salt and pepper if needed.
Serve hot.
Notes & Wine Advice
Recipe Notes
Elk is naturally lean, so avoid boiling the stew rapidly to keep the meat tender and juicy.If the stew becomes too thick, simply stir in a little extra beef broth or water until it reaches your preferred consistency.This stew tastes even better the next day after the flavors have had time to develop.Serve with crusty bread or homemade biscuits to enjoy every spoonful of the rich gravy.
Wine Advice
A glass of Cabernet Sauvignon pairs beautifully with the rich flavor of elk and the earthy mushroom gravy.If you prefer a smoother red wine, a generous pour of Merlot complements this rustic stew wonderfully.
Hearty Amish Elk Stew is a comforting one-pot meal that showcases the rich, lean flavor of elk combined with tender vegetables in a savory mushroom gravy. Slow simmering allows the meat to become exceptionally tender while creating a hearty broth that’s perfect for cool autumn and winter evenings. This rustic recipe reflects the simple, wholesome style of Amish cooking, where quality ingredients and slow cooking produce unforgettable family meals.
Why You’ll Love This Wild Game Stew
This wild game stew is both satisfying and surprisingly easy to prepare. Browning the elk first builds deep flavor, while the long simmer gently tenderizes the naturally lean meat. Potatoes, carrots, and onions absorb the rich broth, making every spoonful comforting and filling. If you enjoy rustic cooking, explore our Stew Recipes, Wild Recipes, Dinner Recipes, and Main Course Recipes.
Simple Ingredients for Hearty Amish Elk Stew
Hearty Amish Elk Stew relies on everyday pantry ingredients that allow the elk to remain the star of the dish. Cream of mushroom soup creates a rich, creamy gravy while the vegetables naturally thicken the stew during cooking. For more comforting meal ideas, browse our Amish Recipes, Meat Recipes, High Protein Recipes, and Autumn Recipes.
Serving Suggestions
This wild game stew is delicious served with crusty bread, homemade biscuits, buttered rolls, or creamy mashed potatoes. A crisp green salad makes a fresh contrast to the rich gravy, while leftovers taste even better the following day as the flavors continue to develop.
Storage Tips
Store Hearty Amish Elk Stew in an airtight container in the refrigerator for up to four days. It also freezes exceptionally well for up to three months, making it an excellent make-ahead meal for busy weeks. Reheat gently over low heat, adding a splash of broth if necessary. For safe food storage recommendations, visit the FDA Food Safety website.
Whether you’re preparing your first elk recipe or adding another favorite to your wild game collection, Hearty Amish Elk Stew delivers rich flavor, hearty vegetables, and old-fashioned comfort in every satisfying bowl.
Add the rest of the ingredients and simmer until potatoes are tender.
Notes & Wine Advice
I usually use canned green beans, and when I do, I make sure the potatoes are cut into smaller bite-sized pieces so the stew cooks quicker since the canned green beans are already thoroughly cooked.
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