Elk Stew Recipe - The Top Meal (2024)

There’s nothing like a hearty pot of elk stew! This comforting and filling stew is perfect for the cooler weather and it’s very easy to make inside of one pot with simple everyday ingredients. Filled with juicy elk meat, and tender vegetables inside a flavorful broth, this truly is the best ever elk stew!

Also try my chili with elk recipe, elk medallions recipe and elk stroganoff! Absolutely delicious and actually very easy to make.

Slow-cooked elk meat is simmered in beef or game broth for several hours with chopped vegetables and plenty of aromatic herbs and spices. It’s the perfect dinner served with cornbread, dinner rolls, or crackers during the colder months when you just want something comforting and filling to eat.

You’ll love that this old-fashioned elk stew recipe is so very customizable. Use whichever ingredients you like or have on hand. Swap in your favorite veggies or keep this recipe super simple. It’s totally up to you!

Recipe ingredients

Elk meat. Use elk stew meat or an elk roast or steak sliced into 1-inch cubes.

Flour. Used to thicken the stew.

Vegetable oil. Used to brown the meat and aromatics.

Aromatics. Onions and garlic add so much delicious flavor, depth, and a natural sweetness and savoriness to this recipe. They also help to decrease the natural gamey flavor of elk meat.

Beef broth. Can also use elk or game broth to enhance the earthy flavor of the meat. If you like chicken broth more, here is a great homemade chicken stock recipe to try.

Tomato paste. Will slightly thicken the stew and the acid in the tomato paste tenderizes this tougher wild game meat.

Herbs. Thyme, rosemary, and bay leaves. Fresh parsley is also used as a garnish.

Vegetables. Carrots, celery, and potatoes.

Optional. Red wine and frozen peas are both optional but highly encouraged ingredients! Red wine is used to deglaze the pot and adds more delicious flavor to the stew.

How to make elk stew

Cooking elk stew is very easy and I will show you how in this step by step tutorial.

Preparing and cooking the elk

Start by cutting the elk meat into 1-inch cubes for even cooking. Toss these cubes in a large bowl with salt, pepper, and flour to coat them lightly. Then, in a large pot, heat some oil over medium-high heat.

Brown the elk cubes in batches, ensuring they’re well-browned on all sides, which should take about 3-4 minutes per batch. Set the browned meat aside on a plate. In the same pot, cook chopped onion until it’s soft, then add minced garlic and cook for another minute.

If you’re using wine, pour it into the pot to deglaze, stirring to loosen the browned bits. These bits add great flavor to the stew. Add the browned elk back into the pot along with enough broth to cover the meat.

Also, add tomato paste, thyme, rosemary, and bay leaves. Bring this to a boil, then reduce the heat and cover the pot to let it simmer gently for 1.5 to 2 hours.

Adding vegetables and final touches

After the meat has simmered, add peeled and chopped carrots, diced celery, and cubed potatoes. Let these simmer for about 30 minutes until they’re tender. In the last 5 minutes of cooking, stir in frozen peas for a fresh burst of color (if using). Remove the bay leaves and adjust the seasoning with additional salt and pepper to taste.

Serve the stew hot, garnished with freshly chopped parsley. This elk stew, with its deep flavors and hearty vegetables, makes for a comforting and satisfying meal.

Substitutions

Beef broth. To up the gamey flavor of the stew use wild game stock.

Elk. If you are having trouble getting elk meat, moose, deer or bison meat will work just as well.

Potatoes. Use any type of large or medium potatoes like Russets, Yukon golds, or red potatoes. Whole fingerling potatoes or baby potatoes would also work well here.

Red wine. You don’t have to use red wine to deglaze the pan, you can simply use a bit more beef or game broth instead!

Tomato paste. If you don’t have tomato paste use ¼ cup of tomato sauce and little extra flour to thicken the stew a bit more.

Variations

Replace the potatoes with ½ cup of barley. Just make sure to add an extra 1 cup of water or broth to the stew to make sure it’s tender.

Add more or less vegetables. Use whichever vegetables you have on hand. A few suggestions could be canned or frozen corn and peas, diced tomatoes, green beans, bell peppers, and chunks of sweet potatoes.

Poblano or jalapeno peppers can add a different flavor to the stew. Remove the seeds if you don’t want a spicy dish.

If you are new to eating game meats try using only 1lb of elk meat and then the other 1lb can be bison or beef so you’ll have a stew with a milder gamey flavor.

Storage suggestions

To store leftover elk stew, let it cool to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days.

For reheating, gently warm the stew on the stove over low heat, stirring occasionally, until it’s heated through. If the stew seems too thick, you can add a bit of water or broth to adjust the consistency. Avoid microwaving, as it can unevenly heat the stew and affect its texture.

Frequently asked questions

You may also like

• Instant pot turkey stew
• Air fryer bison steak
• Crockpot cowboy stew
• Ostrich steak recipe
• Bacon wrapped duck
• Mexican citrus chicken marinade
• Pre smoked turkey legs

Hope you will like this elk stew recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.

Yield: 6

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

There's nothing like a hearty pot of elk stew! This comforting and filling stew is perfect for the cooler weather and it's very easy to make inside of one pot with simple everyday ingredients. Filled with juicy elk meat, and tender vegetables inside a flavorful broth, this truly is the best ever elk stew!

Ingredients

• 2 lbs elk meat, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (you can also use game stock if available)
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• thyme and rosemary
• 2 bay leaves
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 large potatoes, peeled and diced
• 1 cup frozen peas (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Toss elk cubes with salt, pepper, and flour.
2. In a pot, heat oil and brown the elk on all sides; remove and set aside.
3. Cook onion in the same pot until soft; add garlic and cook for another minute.
4. Pour in wine (if using) and stir to loosen the brown bits from the pot.
5. Add the elk back into the pot with broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then lower heat and cover to simmer for 1.5 to 2 hours.
6. Add carrots, celery, and potatoes and continue to simmer until vegetables are tender, about 30 minutes.
7. Stir in peas for the last 5 minutes of cooking.
8. Remove bay leaves, adjust seasoning to taste, and serve garnished with parsley.

Notes

To store leftover elk stew, let it cool to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days.

For reheating, gently warm the stew on the stove over low heat, stirring occasionally, until it's heated through. If the stew seems too thick, you can add a bit of water or broth to adjust the consistency. Avoid microwaving, as it can unevenly heat the stew and affect its texture.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 458Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 110mgSodium: 792mgCarbohydrates: 35gFiber: 5gSugar: 5gProtein: 53g