Elk Stew

By Kathleen George


  • 4 Tb. vegetable oil, or more

  • 2 1/2 lb. elk stew meat, cut up in 1" pieces

  • 1/2 cup flour

  • salt and fresh ground pepper

  • 3 cloves garlic, minced

  • 2 medium onions, chopped

  • 1 bay leaf

  • 1 tsp. marjoram

  • 1 tsp. thyme

  • 1/2 tsp. whole celery seed 

  • 2 Tb. chopped parsley

  • 1 1/2 cups boiling beef broth

  • 1 cup red wine

  • 2 sliced carrots

  • 4-5 medium golden potatoes, cut into 1" pieces

Step 1

Roll pieces of elk meat or beef in flour that has been salted and peppered. Then brown the meat in oil, turning as the pieces brown. You may need to add some more oil as you go to prevent sticking.

Step 2
Add chopped onions and garlic and cook until onions are soft. Add herbs, wine and hot broth, cover and simmer over low heat, checking from time to time and stirring the stew. If you don't want to use wine, substitute an additional cup of broth.

Step 3
In about an hour add the potatoes. 30 minutes later add the carrots.

Step 4
After 15 minutes check your potatoes and carrots for doneness with a fork. Add salt and ground pepper to taste. Your stew should be ready to eat and smell delicious.


You can substitute beef for elk.