MONTANA ELK STEW RECIPE - (3.9/5)
Provided by A_Liebmann
Number Of Ingredients 8
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.
SOUTHWEST STEW
Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.
Nutrition Facts :
ROCKY MOUNTAIN ELK STEW
Obviously this can be a deer, pronghorn, bison, beef, sheep, etc. stew. You could even use pork if you wanted to. Also note that there are a lot of optional ingredients, which I like a lot, but you can skip if you'd like.
Provided by Hank Shaw
Categories lunch Main Course Soup
Time 3h20m
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of the butter or oil in a large soup pot with a lid over medium-high heat. Salt the stew meat well, then dust in the flour. Brown the meat in batches, making sure they do not touch each other. Remove the meat to a bowl as it browns and reserve.
- When all the meat is nicely browned, add the remaining oil and the chopped onion. Stir well, and brown this well, too.
- While this is happening, put 2 of the roasted chiles into a blender with the stock and puree.
- Add the garlic and stir to combine. Return the meat to the pot, along with any juices that have collected in the bowl. Pour the contents of the blender into the pot. Crush the dried mushrooms in your hands and add to the pot. Fill the blender bowl again with water and pour that into the pot. Finally, add the beer. Bring all this to a simmer, add salt to taste, partially cover the pot, and let this cook gently.
- If you are using dried beans, wheat berries or barley and greens, now is the time to cook them. If you are using canned beans, wait.
- After about 2 hours, add the carrots and the sage, as well as the parsnip, if using. When they are tender, about 40 minutes or so later, add the remaining green chiles, and any of the other optional ingredients you happen to be using. Taste for salt and black pepper and serve.
Nutrition Facts : Calories 282 kcal, Carbohydrate 25 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 389 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
CROCKPOT ELK STEW
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
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
SOUTHWEST BEEF STEW
Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.
Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
ELK STEW
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
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.
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