Perfect for any Sunday Elk Stew

Perfect for any Sunday Elk Stew

Slow Cooker Elk Stew

Febuary 13, 2022

Why Slow Cook This Elk Stew?

The slow cooker method is one of my favorite ways to make elk stew because it allows time for the elk to become extremely tender and for those flavors to come together perfectly.

Slow Cooker Elk Stew Ingredients

  • Elk roast
  • Olive oil
  • Salt and pepper
  • Fresh vegetables including yellow onion, celery, garlic, yellow potatoes, carrots, and mushrooms
  • Tomato paste
  • Beef broth
  • Worcestershire sauce
  • Soy sauce
  • Fresh thyme and rosemary
  • Cornstarch

 

How to Make Elk Stew in a Slow Cooker

  • Season elk with salt and pepper, then brown in a skillet with olive oil.
  •  Transfer to slow cooker.
  • Sauté onions, celery, and garlic. Then add tomato paste.
  • Pour in 1 cup of beef broth (to deglaze the pan) along with Worcestershire, soy sauce, thyme, and rosemary.
  • Add potatoes, carrots, and mushrooms to slow cooker then pour in beef broth mixture. Add in remaining broth, then season with salt and pepper.
  • Cook on low heat 6 – 8 hours.
  • Whisk cornstarch with ½ cup of stew broth, then stir into stew and cook on high heat for an additional 20 minutes to help thicken slightly.

 

 

 

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Slow Cooker Elk Stew

This elk stew is the definition of the outdoorsmen’s comfort food! It is packed with flavor and that low and slow cooking yields the most tender elk. A staple recipe for any hunter!  

 

Servings: 7 servings

Prep: 40 minutes

Cook: 6 hours

Ready in 6 hours 40 minutes

Ingredients

  • 2 ½ lbs. elk roast or stew meat diced into 1 ½ inch cubes
  • 2 ½ Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 ½ cups)
  • 3 medium celery stalks, chopped (1 ¼ cups)
  • 4 cloves garlic, minced (1 ½ Tbsp)
  • ¼ cup tomato paste
  • 3 cups beef broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or ¾ tsp dried)
  • 1 ½ lbs. yellow or red potatoes, diced into 1 ½ inch chunks
  • 1 lb. carrots, peeled and cut into 1 inch chunks (don't use thin carrots)
  • 1 ½ Tbsp cornstarch (depending on how thick you like it)

Instructions

  1. Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the elk at a time, dab both sides dry with paper towels and season with salt and pepper to taste. 
  2. Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer elk to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining elk. Leave excess oil in skillet.
  3. Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing elk), reduce burner to medium. Sauté onions and celery 3 minutes, add garlic sauté 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute. 
  4. Pour 1 cup elk broth into skillet along with Worcestershire, soy sauce, thyme, and rosemary. Add potatoes, carrots, and mushrooms over elk layer in slow cooker, then pour broth mixture from skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.
  5. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover, and cook on high heat for 20 - 30 minutes until slightly thickened.

 

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