Recipes

Gibson Stew

Gibson Stew

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Ingredients

Instructions

  • In a heavy stewpot, brown the meat; add 3 cups water, salt, and pepper and cook on fairly low heat, covered, for 30-40 minutes.
  • Add the onion, celery, and carrots and cook for 15 minutes.
  • Now add the potatoes and turnip and cook, covered, for about 45 minutes, adding more water if needed.
  • Add the cans of peas, corn, and tomatoes and cook until thoroughly heated through.
  • Make a mixture of flour and ¼ cup water by shaking or whisking it until smooth; add to the stew and cook, stirring until stew thickens.
  • Serve.
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Course; Stew
Cuisine; Amish

Hearty Amish Elk Stew

Hearty Amish Elk Stew with tender elk, potatoes, carrots, and rich mushroom gravy served in a rustic bowl.

Hearty Amish Elk Stew

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.
Couverts3 servings
Total time 1 hour 50 minutes
estimated costs pp $6.95 per person
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Equipment

Ingredients

Instructions

  • 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.

Nutrition values

Calories: 485 kcal | koolhydraten: 32 g | Eiwitten: 42 g | Vet: 20 g | Verzadigd vet: 7 g | Natrium: 690 mg | Suiker: 6 g
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Course; Dinner / Main Course / Stew / Wild
Cuisine; Amish
Season: Autumn
Diets; High-Protein
Occasions Family Dinner / Gourmet / Weekend

About This Recipe

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.

Easy Hamburger Stew

Easy Hamburger Stew

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Ingredients

  • ½-1 lb. hamburger
  • 1 small onion chopped
  • 1 quart home-canned green beans or you can use a quart of fresh green beans, cut in 1-inch pieces
  • 6 potatoes peeled and cubed
  • 2 quarts beef broth
  • salt and pepper to taste
  • summer savory and/or thyme to taste optional

Instructions

  • Brown the hamburger; drain off the fat.
  • 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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Course; Burgers / Stew
Cuisine; Amish

Creamy Potato and Vegetable Stew

Creamy Potato and Vegetable Stew

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Equipment

  • Dutch oven

Ingredients

Instructions

  • In a large pot or Dutch oven, add the water, potatoes, carrots, and celery and bring to a boil.
  • Decrease heat and simmer until the vegetables are just barely tender.
  • Drain the vegetables and set them aside, reserving the liquid in a separate bowl.
  • In the same pot, melt the butter; add the onions and cook slowly for 10 minutes, stirring often, or until the onions are very tender.
  • Add the flour, salt, pepper, and paprika and stir; gradually add the cream while stirring constantly.
  • Continue stirring for several minutes so the flour doesn’t lump.
  • Add the vegetables back into the pot and add the reserved liquid, a spoonful at a time to get the desired consistency.
  • Ladle into individual serving bowls.
  • If desired, sprinkle on a small amount of fresh snipped parsley, a shake of paprika, or diced fresh tomatoes.
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Course; Stew
Cuisine; Amish

Creamy Beef Stew

Creamy Beef Stew

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Equipment

  • Dutch oven

Ingredients

Instructions

  • In a large Dutch oven or stockpot, heat oil; add meat cubes and brown on all sides.
  • Stir in broth, minced garlic, and paprika.
  • Bring to a boil and then cover the pot, reduce heat, and simmer until the meat is thoroughly cooked and tender, about 1 hour.
  • To prepare leeks, cut off and discard the tops and very dark green portion.
  • Cut the leeks lengthwise so you can rinse them well and then slice them thickly.
  • Cut and seed the bell pepper and chop coarsely.
  • Scrub the mushrooms to get off all dirt.
  • If they are very small, you can leave them whole; if not, halve or thickly slice them.
  • Add the vegetables to the stew, bring to a boil, and then cover the pot, reduce the heat, and simmer until vegetables are tender, about 20 minutes.
  • Mix together the cornstarch and apple juice.
  • Add to the cream and stir to mix.
  • After the vegetables are tender, increase the heat, add the cream mixture while stirring constantly, and keep stirring until the mixture thickens.
  • Add salt and pepper to taste.

Notes & Wine Advice

We like this served over cooked rice, but it’s good plain as well.
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Course; Beef / Stew
Cuisine; Amish

Colorful Beef Stew

Colorful Beef Stew

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Ingredients

Instructions

  • In a mixing bowl or gallon-sized plastic bag, mix together the flour, garlic powder, mustard powder, chili powder, and pepper.
  • Add beef cubes and stir or shake to evenly coat pieces of meat.
  • Save any remaining flour mixture to be used a bit later.
  • In a Dutch oven or large, heavy-bottomed pot, heat oil until hot.
  • Add the beef cubes and cook for about 5 minutes, or until cubes are evenly browned on all sides, stirring occasionally.
  • Add the tomatoes, broth, Worcestershire sauce, carrots, and onions.
  • Bring to a boil and then reduce heat to maintain a low simmer.
  • Cover and cook for 1-1½ hours or until beef is tender, stirring occasionally.
  • Stir in zucchini and corn and continue to simmer, covered, for another 15-20 minutes.
  • In a small bowl, blend together the reserved flour mixture and water until smooth.
  • Add to stew and cook, stirring for several minutes or until the stew has thickened.
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Course; Beef / Stew
Cuisine; Amish

Classic Beef Stew

Classic Beef Stew

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Equipment

  • Dutch oven

Ingredients

  • 1½ lbs. beef stew meat cubed
  • ¼ cup flour
  • 1-2 T. oil
  • 5 carrots peeled and thickly sliced
  • 4 potatoes peeled and chunked
  • 1 onion chunked
  • 2 cups beef or vegetable broth
  • 1 cup water
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 large bay leaves
  • ½ tsp. thyme
  • ¼ cup flour optional
  • ¼ cup water optional

Instructions

  • Dredge the meat cubes in the flour.
  • In a heavy pot or cast-iron Dutch oven, heat the oil and then add the flour-coated meat cubes and brown on all sides.
  • Add the carrots, potatoes, onion, broth, 1 cup water, salt, pepper, bay leaves, and thyme.
  • Cover with a tight-fitting lid and bake in the oven at 300° for 3-4 hours.
  • Optional: If you like your stew thicker, mix together ¼ cup of flour with ¼ cup water and stir it into the stew before cooking.
  • Before serving, remove the bay leaves and discard.
  • Taste and adjust seasonings as desired.
  • (You may need more salt.
  • )
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Course; Beef / Stew
Cuisine; Amish

Chilly Day Stew

Chilly Day Stew

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Equipment

  • Large pot

Ingredients

Instructions

  • Add carrots and water to a large pot; bring to a boil, reduce heat, and simmer until carrots are almost tender, about 15 minutes.
  • Add the onions, potatoes, rice, macaroni, salt, and pepper and bring to a boil once again; reduce heat and simmer until rice is cooked and vegetables are tender, about 30 minutes more.
  • (Add more water only if absolutely necessary.
  • )
  • Add the milk and butter and stir; heat until hot, but do not boil.

Notes & Wine Advice

You can substitute 2 cups heavy cream for the milk and butter if you prefer.
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Course; Stew
Cuisine; Amish

Chili Without Beans

Chili Without Beans

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Equipment

  • heavy pot

Ingredients

Instructions

  • In a heavy pot, brown hamburger; drain grease.
  • Add the remainder of the ingredients except for the parsley.
  • Simmer for about an hour; add the parsley and simmer for 10 minutes more.
  • Ladle into individual bowls and serve.
  • Or top with shredded cheese (Jack, Cheddar, or crumbled Cotija), a dollop of sour cream, and sliced green onions if desired.
  • Some people like to serve this over cooked rice.
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Course; Chili / Stew
Cuisine; Amish

Chili with Beans

Chili with Beans

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Equipment

  • Dutch oven

Ingredients

Instructions

  • In a Dutch oven or heavy pot, brown the hamburger just until the meat is no longer pink; drain grease.
  • Add the onion, bell pepper, garlic, chili powder, cumin, coriander, oregano, and pepper flakes and continue to brown the meat, stirring regularly, for another several minutes.
  • Next, add the beans, tomato sauce, and diced tomatoes and bring to a gentle boil.
  • Reduce heat, cover the pot, and simmer for about 1 hour.
  • Remove the cover and continue to simmer for about 30 more minutes, or until the chili has thickened a bit and has a deep color.
  • (If the sauce cooks down too quickly, you can add some water, about ½ cup at a time, so the chili doesn’t stick to the bottom of the pot.
  • Ladle into individual serving bowls and, if desired, top with shredded Cheddar or Jack cheese, sour cream, diced avocados, or sliced green onions.
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Course; Beef / Chili / Stew
Cuisine; Amish