Elk Stew with Veggies
Elk Stew with Veggies
INGREDIENTS
Olive oil 1 tbsp
Diced white potatoes, skin on 2 ½ cups
Diced carrots 2 cups
Diced celery 1 cup
White onion, diced 1 large onion
Garlic cloves, minced 2 cloves
Italian seasoning 2 tsp
Sea salt as needed
Black pepper, freshly ground as needed
Diced tomatoes 15 oz. can
Beef stock 4 cups
Worcestershire sauce 4 dashes
LET'S GET COOKING!
Add the olive oil to a large pot or cast iron skillet and heat over medium-high heat.
When the oil is hot, allow the elk meat to sauté for 5-7 minutes or until the edges start to brown. Remove the meat from the pot and set aside.
Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to sauté for about 8-10 minutes, or until they begin to soften.
Then, add the garlic, Italian seasoning, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the stew meat back to the pot. Stir well and bring the stew to a boil.
Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the meat is tender.
Serve hot with some crusty bread.