Crockpot Elk Stew with Root Vegetables
Elk is lean, so it needs a slow, moist cook to turn tender. This crockpot elk stew braises cubes of elk with potatoes, carrots, tomato paste and thyme until the meat falls apart.
Crockpot Elk Stew with Root Vegetables
Course: Main CourseDifficulty: Easy6
servings25
minutes9
hoursA hearty stew of lean elk cubes with root vegetables in a rich gravy. It cooks low until the meat is fork-tender.
Ingredients
2 lb elk stew meat, cut in 1 1/2-inch cubes
1/4 cup all-purpose flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
4 slices thick-cut bacon, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
3 cups beef broth
1/2 cup dry red wine, optional
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
1 1/2 lb Yukon Gold potatoes, cut in chunks
4 carrots, cut in thick coins
Directions
- Toss the elk cubes with the flour, salt and pepper until coated.
- Cook the bacon in a large skillet over medium heat until crisp. Remove it and leave the drippings in the pan.
- Add 2 tablespoons of oil to the drippings and heat over medium-high. Brown the elk in batches, 2 minutes per side, without crowding.
- Move the browned elk and the bacon to a 6-quart slow cooker.
- Add the last tablespoon of oil to the pan and cook the onion for 4 minutes, then add the garlic and tomato paste for 1 minute.
- Pour in the wine, scrape up the browned bits, and simmer 2 minutes. Transfer everything to the crock.
- Add the broth, Worcestershire and thyme, and stir.
- Cover and cook on LOW for 7 hours or on HIGH for 4 hours.
- Add the potatoes and carrots and cook 2 to 3 more hours on LOW, until the vegetables and meat are fork-tender.
- Remove the thyme stems, taste for salt and ladle into bowls.
Notes
- Use venison or beef chuck in the same way. Skip the wine and add more broth if you prefer. Leftovers keep 4 days and freeze well. The flavor deepens overnight.
Why this version works
Elk has far less fat than beef, which makes it healthy but tricky. Cooked fast and hot, it turns tough and dry, with a strong gamey edge. A slow, moist braise gives the muscle fibers hours to relax, and the meat turns tender in the gravy without drying out. A good braise also mellows the wild taste that some people find strong, so even guests who say they do not like game will ask for seconds.
Bacon and a little oil add the fat that elk lacks, and tomato paste and Worcestershire round out the gamey flavor with a deep, rich taste. Adding the potatoes and carrots halfway through keeps them whole, instead of dissolving into the broth after nine hours. The gravy turns glossy and thick from the flour on the meat, with no need for a separate thickener.
Ingredient notes
Elk stew meat: Look for shoulder or neck meat, cut into even cubes. If you are cutting it yourself, trim off silver skin, which does not break down. Ask your butcher or hunter to cut it from the shoulder, the cheapest and most flavorful part.
Bacon: It adds fat and smoke to lean game meat. Thick-cut holds up better than thin. Render it first, and the crisp bits add salt and smoke to the stew.
Tomato paste: Cooking it for a minute removes the raw taste and gives the stew a deep color. A tablespoon is plenty for a pot this size.
Red wine: A dry red adds depth and a gentle acid that helps tenderize. Replace it with broth and a spoon of vinegar if you like. If you skip it, add an extra spoon of Worcestershire for acidity.
Yukon Gold potatoes: They stay creamy and hold their shape in a long cook. Cut carrots in thick coins so they stay whole.
Tips for the best result
Brown in batches: This is the most common mistake. Crowding the pan steams the meat, so it turns gray and the stew loses flavor. Let the pan get hot enough to sizzle, and do not stir the meat for the first two minutes.
Add fat: Lean meat needs help. Bacon and oil keep the stew from tasting dry and thin. Do not trim every bit, because a little fat gives flavor.
Stay on LOW: Fast, high heat tightens game meat. A longer cook at lower heat gives a more tender result. If you want it faster, 5 hours on HIGH works, but the meat will be a bit firmer.
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Swaps and variations
Use venison, moose or beef chuck in place of elk, with the same timing. Add mushrooms for earthiness, or a splash of balsamic vinegar at the end for brightness. Parsnips and turnips can replace some potatoes. A spoonful of cranberry sauce stirred in at the end is an old hunting camp trick.
Do not use steak cuts like loin or backstrap. They are far too lean and turn dry and grainy in a stew.
What to serve with it
Serve in wide bowls with crusty bread or buttermilk biscuits to mop up the gravy. A simple green salad with a sharp dressing cuts the richness. For a cold night, a mug of hot cider fits. Pickled beets or a tart apple salad on the side brighten the plate.
Storing, freezing and reheating
Cool and refrigerate for up to 4 days. Reheat gently on the stove, adding a splash of broth if it has thickened. Chill quickly in shallow containers to keep it safe.
Freeze in portions for up to 4 months. The potatoes soften a bit, but the flavor holds well. Thaw overnight in the fridge. Leave the potatoes out if you plan to freeze it for the best texture.
Crockpot Elk Stew with Root Vegetables at a glance
- Prep time: 25 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 15, led by elk stew meat, all-purpose flour, kosher salt, black pepper
Tips for Crockpot Elk Stew with Root Vegetables
Use venison or beef chuck in the same way. Skip the wine and add more broth if you prefer. Leftovers keep 4 days and freeze well. The flavor deepens overnight.
Crockpot Elk Stew with Root Vegetables FAQ
How long does Crockpot Elk Stew with Root Vegetables take?
Crockpot Elk Stew with Root Vegetables takes 9 hours of cooking after 25 minutes of prep.
How many people does Crockpot Elk Stew with Root Vegetables serve?
This recipe makes 6 servings.
What do I need to make Crockpot Elk Stew with Root Vegetables?
15 ingredients, led by elk stew meat, all-purpose flour, kosher salt, black pepper. Amounts are in the recipe card above.
