Time for a change of scenery that is perfect for our recipe. For today’s video, our good friend and guest Danny would help us perfectly cook elk stew. Since we are already outside the kitchen, we decided to take it up a notch and cook in a dutch oven over a fire. This Elk stew is healthy and hearty however, it requires ample time to prepare. But, make sure to try it out since it would leave you with an impeccable taste in your mouth.
2-3 lbs elk, trimmed and cubed
salt, pepper, and garlic to taste
5 garlic cloves, crushed
2 carrots, diced
3-4 potatoes, diced
1 large onion, diced (white or yellow)
2 tbsp of butter
3/4 cup all-purpose flour, divided
1/2 - 1 cup of brewed coffee
red pepper flakes, to taste
Chipotle Cholula Hot Sauce
2 tablespoons Worcestershire sauce
1 8oz can tomato sauce
1 can whole kernel corn
3 15oz cans fire-roasted tomatoes
2 7oz cans diced green chiles
1 15oz can of white kidney beans
2 15oz cans of red kidney beans (light or dark)
32 oz of beef broth
3-4 bay leaves
Season elk meat with salt, pepper, and garlic. Cook in a dutch oven over a fire until soft. Flip if needed
Skin and dice the carrots, crush the garlic, dice the potatoes, chop the white onions, and slice 2 tbsp of butter. Prepare the veggies in a dish. Meanwhile, cover the meat with all-purpose flour to thicken it up. Add the vegetables to the pot once the meat is tender.
After the vegetables softened, season with salt and black pepper.
Deglaze the dutch oven with coffee, and flavor with pepper flakes, hot sauce, and Worcestershire sauce. Let it simmer
Add tomato sauce, kernel corns, fire-roasted tomato sauce, green chiles, white kidney beans, dark red, and kidney beans. Stir before adding beef broth. Simmer once more.
Finish the stew with some bay leaves and let it cook for over an hour or two.
Serve while still hot. Enjoy!
Have a copy of the recipe here.