Elk Stew
Prep
30m
Cook
5h
| Category: | Cakes |
| Seasons | |
| Cuisine Type | American |
Ingredients
Elk Stew
| 2 tablespoons olive oil |
| 2 lbs Elk steak cubed |
| 1 cup beef broth |
| 2 lbs red potatoes |
| 1 large onion, diced |
| 1/2 lb carrots, diced |
| 1 med jalapeño diced |
| 1 med bell pepper, diced |
| 1 can tomatoes, diced |
| 6 med cloves garlic |
| 1 tsp thyme |
| 1 tsp oregano |
| 1 tsp basil |
| 1 tsp rosemary |
| 2 tsp salt |
| 1 tsp black pepper, freshly ground |
| 2 bay leaves |
| 1 cup water |
Elk Stew Directions
- In a large skillet add oit over medium heat.
- When oil is hot, add the meat and cook it through and it is browned. 7 to 7 minutes.
- Put the meat in a crockpot.
- put the skillet back on the burner and add the broth, stirring and scraping up the cracklings and bring the broth to a boil
- When the broth reaches boiling, remove from the heat and pour the broth into the crockpot.
- Add the tomatoes, onions, garlic, spices and bay leaves.
- Cover and cook for 2 hours on high
- After the two hours have finished, add the potatoes, jalapeños, carrots, bell pepper, green beans, and water.
- Continue to cook on high for 3 more hours.
- Stir and serve
Notes
You can substitute this recipe with other meats and different broth to fit your family's tastes.
Just remember, this is supposed to be a thick stew, but if you desire, you can add as much liquid to fit the needs of your family.
Nutrition facts
Serving size 1 cup vegetarian gluten free lactose free
Per Serving
| Kcal: | 229 kcal |
| Fibers (g): | 3g |
| Sodium (mg): | 648mg |
| Carbs: | 18.1g |
| Sugar (g): | 2.9g |
| Fat: | 5.4g |
| Saturated fat (g): | 1.3g |
| Cholesterol: | 57mg |
| Proteins: | 25.8g |