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Elk Stew

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Equipment

  • Dutch oven

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 & Wine Advice

You can add more broth or water for a saucier stew or if too much liquid evaporates while simmering.
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Course; Stew / Wild
Cuisine; Amish