Elk Stew with Root Vegetables

Elk Stew with Root Vegetables
DifficultyBeginner

Elk stew is a deeply satisfying dish that brings together the robust flavor of elk meat with the earthy sweetness of root vegetables. Slow-simmered with red wine, herbs, and stock, it’s a warming, comforting meal perfect for cold weather or a cozy dinner by the fire.

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Yields6 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
For the Stew
 2 lbs elk stew meat, cut into 1½-inch chunks
 Salt and freshly ground black pepper
 ¼ cup flour (for dredging)
 2 tbsp olive oil
 2 tbsp butter
For the Braising Base
 1 large onion, chopped
 2 cloves garlic, minced
 2 tbsp tomato paste
 1 cup dry red wine (Cabernet Sauvignon or Syrah)
 4 cups beef or game stock
 2 bay leaves
 2 sprigs thyme (or 1 tsp dried)
 1 sprig rosemary
 1 tsp juniper berries (optional, lightly crushed)
For the Vegetables
 2 large carrots, peeled and cut into chunks
 2 parsnips, peeled and cut into chunks
 2 medium potatoes (Yukon Gold or red), cubed
 1 small rutabaga or turnip, peeled and cubed
 Optional: 1 celery stalk, sliced
 Optional: 1 cup mushrooms, halved or quartered
Brown the Elk
1

  1. Pat the elk meat dry and season with salt and pepper.

  2. Lightly dredge in flour.

  3. In a Dutch oven, heat olive oil and butter over medium-high.

  4. Brown meat in batches, 3–4 minutes per side. Set aside.

Build the Flavor Base
2

  1. In the same pot, sauté onion until soft and golden, ~8 minutes.

  2. Add garlic and cook for 1 minute.

  3. Stir in tomato paste and cook for 2–3 minutes until darkened.

Deglaze & Simmer
3

  1. Deglaze with red wine, scraping up browned bits.

  2. Add stock, bay leaves, herbs, and juniper (if using).

  3. Return browned elk to the pot. Bring to a simmer.

  4. Cover and simmer on low heat for 1½ hours, stirring occasionally.

Add the Vegetables
4

  1. After the first braise, add carrots, parsnips, potatoes, rutabaga, and any other vegetables.

  2. Simmer uncovered for another 45–60 minutes, or until the meat is fork-tender and vegetables are cooked through.

  3. Adjust liquid as needed with more stock or a splash of water.

  4. Season to taste with salt and pepper.

To Serve
5

  • Serve hot in shallow bowls, optionally garnished with:

    • Chopped parsley or thyme

    • A dollop of horseradish cream

    • Rustic sourdough bread or buttered cornbread on the side

Variations
6

  • Add barley for a thicker, more rustic texture

  • Use venison, bison, or beef chuck if elk is unavailable

  • Stir in kale or spinach at the end for a green finish

Pairing Suggestions
7

  • Red wine: Zinfandel, Malbec, or Syrah

  • Beer: Dark ale or smoked porter

  • Non-alcoholic: Blackcurrant juice or spiced cranberry cider

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Ingredients

For the Stew
 2 lbs elk stew meat, cut into 1½-inch chunks
 Salt and freshly ground black pepper
 ¼ cup flour (for dredging)
 2 tbsp olive oil
 2 tbsp butter
For the Braising Base
 1 large onion, chopped
 2 cloves garlic, minced
 2 tbsp tomato paste
 1 cup dry red wine (Cabernet Sauvignon or Syrah)
 4 cups beef or game stock
 2 bay leaves
 2 sprigs thyme (or 1 tsp dried)
 1 sprig rosemary
 1 tsp juniper berries (optional, lightly crushed)
For the Vegetables
 2 large carrots, peeled and cut into chunks
 2 parsnips, peeled and cut into chunks
 2 medium potatoes (Yukon Gold or red), cubed
 1 small rutabaga or turnip, peeled and cubed
 Optional: 1 celery stalk, sliced
 Optional: 1 cup mushrooms, halved or quartered
Elk Stew with Root Vegetables
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