Best Elk Vegtable Stew Recipes

CROCKPOT ELK STEW

Crockpot Elk Stew image

This crockpot elk stew is chunks of tender meat simmered in broth, with lots of vegetables and herbs. Hearty and healthy meal for the chilly fall months.

Provided by Kay Schrock

Categories Main

Time 5h30m

Number Of Ingredients 19

Ingredients

2 Tablespoons olive oil
2 lbs elk steak (cubed)
1 cup beef broth
2 lbs red potatoes (cubed)
1 large onion (diced)
1/2 lb carrots (diced)
1 jalapeño (diced)
1 bell pepper (diced)
1 can green beans ((15 oz))
1 can diced tomatoes ((15 oz))
6 cloves garlic (sliced)
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 teaspoons salt
teaspoon black pepper
2 bay leaves
1 cup water

Steps:

Heat olive oil in large skillet over med-high heat. When oil is hot, add meat.
Let meat brown well, stir every 2-3 min. Let meat fry for 7-8 minutes. Place meat in crockpot.
Place skillet back over heat, and add broth. Stir and scrape the browned bits, and bring the broth to a boil. When it boils, remove from heat and pour broth into the crockpot with the meat.
Add onions, garlic, tomatoes, spices and bay leaves to crockpot. Cover and cook on high for 2 hours.
After meat has cooked for two hours, add potatoes, jalapeño, carrots, bell pepper, green beans, and water. Continue cooking on high for 3 more hours.
Stir and serve.

Nutrition Facts : ServingSize 1 cup, Calories 181 kcal, Carbohydrate 19 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Sodium 528 mg, Fiber 3 g, Sugar 4 g

ELK STEW

Elk Stew image

A very flavorful stew with elk meat (can substitute beef or other game meat you wish to use). My husband inhaled it, went back for seconds the first time I made it. He doesn't do that unless he REALLY likes the dish. I've had to make this in triple batches when friends come over because they have to take some home with them. I would let you know if it freezes well but never enough left over to find out.

Provided by CookingFairie

Categories One Dish Meal

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

6 cups water
3 teaspoons instant beef bouillon (or 3 cubes)
3 teaspoons instant chicken bouillon (or 3 cubes)
4 garlic cloves, minced
1/2 teaspoon black pepper (or more to your taste)
1/3 cup cilantro, chopped (or more to your taste)
1 tablespoon dried basil
1 cup anaheim pepper
1 1/2 lbs elk meat, cut into 1-inch pieces (or meat of your choosing)
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, chopped into 1/8-inch to 1/4-inch slices
5 medium potatoes, peeled and diced into 1/2-inch cubes
2 carrots, peeled and cut into 1/8-inch slices
2 cups sliced mushrooms (fresh is best)

Steps:

In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
Enjoy. Excellent with a crusty bread.

ELK VEGTABLE STEW

Elk Vegtable Stew image

Craving Beef Stew and all I had was Elk and Venison in my freezer thanks to my brother...So made some Elk Stew! I don't have a recipe, I just throw things together until they look, smell and taste good. I wrote down amounts as I went, hoping I didn't forget anything :~/ I made a focaccia bread recipe off of here too, I will link to this in the comment section...its smellin so good in here!!! mmmmm I hope you enjoy it!

Provided by Wendy Rusch @AmmaWendy

Categories Vegetable Soup

Number Of Ingredients 16

Ingredients

3 1/2 pound(s) approx of elk steak, roast or loin, cut into 1
- you can use beef or venison as well
1 1/2 cup(s) flour
4 tablespoon(s) sesoning salt, i used johnnys season salt
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
2-3 tablespoon(s) vegtable oil
1 large onion, chopped
4-5 - stalks of celery, chopped
2 quart(s) beef broth or 2 tablespoons of beef base mixed into 2 qts warm water
3-5 - carrots, peeled and sliced
4 medium potatoes, peeled and cut into 1/2
1 1/2 cup(s) butternut squash, cut into 1/2
1/2 - head of a small cabbage, rough chopped
1-3 teaspoon(s) smoked paprika, if desired
1 tablespoon(s) thyme, dried

Steps:

Put flour, seasoning salt, garlic powder and onion powder into a gallon zip lock bag, shake it up to mix...add your 1" cubes of meat. Zip the bag shut with lots of air inside...and shake it up making sure to coat all sides of each piece of meat. Set aside with meat still in bag.
In a 6qt dutch oven kettle, heat the vegtable oil, while its heating give your meat a couple good shakes again to coat all pieces again. When oil is hot, lift meat out of bag, shaking excess flour off and drop into kettle. Stirring occsionally.
When the meat is brown on all sides add onions and celery...continue to saute until onions are nearly translucent. Then add broth or warm water with beef base stirring until mixed well. Then add carrots, potatoes, and squash...bring to a low boil and simmer over low heat stirring occasionally for 20 minutes.
then add cabbage, thyme and paprika, if desired. Stirring well. Cover and simmer over low heat for 30 min. or so, until cabbage is tender.