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.
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
Instructions
- 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.
Notes
If you don't have beef broth, you can substitute chicken broth or water. You can also make beef broth with bullion cubes and water.
You may use antelope, deer, moose, or beef in place of the elk meat.
This is a thick stew. Not much liquid. If you like it with more liquid, you may add more water.
You can use any type of tomatoes. Fresh tomatoes are fine, as well as Rotes, crushed tomatoes, or tomato sauce.
Nutrition
Serving: 1cupCalories: 181kcalCarbohydrates: 19gProtein: 18gFat: 4gSaturated Fat: 1gSodium: 528mgPotassium: 848mgFiber: 3gSugar: 4gVitamin A: 3684IUVitamin C: 29mgCalcium: 45mgIron: 3mg
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