Best Montana Elk 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.

MONTANA ELK STEW RECIPE - (3.9/5)

Montana Elk Stew Recipe - (3.9/5) image

Provided by A_Liebmann

Number Of Ingredients 8

Ingredients

1 pound Elk steak cut up into 1" cubes
1-2 cups Flour
1 stick Butter
1 onion
2 stalks celery
1 can Swansons vegetable broth
Water
Vegetables of your choice ( carrots, potatoes, rutabagas, parsnips etc.)

Steps:

Cut up elk meat into 1 inch cubes, try to keep them all the same size. Shake in a baggie with flour Add butter to a large pot and brown meat on all sides. If you have a lot of meat do it in batches so the meat is not crowded. Remove browned meat and set aside. Add more butter to the pan and saute the chopped onion and celery until soft. Add the meat back into the pot. Add 1 can Swansons veggie broth, and enough warm water to cover the meat. On med/high heat cooking, string constantly till it thickens and boils. Be sure to stir up into the mix any browned bits from the bottom. Lower heat so it simmers gently. Cook for 1 hour covered stirring occasionally. Add more water to keep the level above the meat. Cut up your veggies into about 1" cubes and add to pot. Add more water if needed to cover the mix wll. Cook another hour until all veggies are tender. Salt and pepper to taste.