Tender elk meat, red potatoes, carrots, onions, and bell peppers slow-cooked in a rich, herby broth. A cozy, hearty meal for fall nights!
You ever stare at an ingredient and think, What am I even supposed to do with this? That was me with elk. My husband came home one day, all proud, plopped a neatly wrapped package on the counter, and said, “Got some elk steak! Let’s make something great.”
Now, I love a good challenge in the kitchen, but I won’t lie—I stood there for a solid minute just staring at it, waiting for some divine inspiration. Elk isn’t exactly the kind of meat I grew up cooking. I had eaten venison before (my dad was an avid hunter), but elk? That felt… fancy. Or at least intimidating.
So, naturally, I did what any self-respecting cook would do—I called my mom. Her advice? “Just treat it like beef but don’t let it dry out.” Well, that didn’t exactly tell me how to cook it, but it was a start. After some trial and error (including one attempt where I definitely overseasoned it—oops), I landed on this Crockpot Elk Stew Recipe.
Turns out, slow cooking is the best way to bring out the rich, deep flavor of elk. And now? This stew is a staple in my kitchen whenever I get my hands on some. It’s hearty, comforting, and perfect for those chilly nights when you just want to curl up with something warm and satisfying.
Why You’ll Love This Crockpot Elk Stew Recipe?
- Ridiculously easy – Throw everything in the crockpot and forget about it for a few hours.
- Meat so tender, it practically melts – Elk can be tough if not cooked right, but slow cooking makes it fall-apart perfect.
- Loaded with veggies – Carrots, potatoes, peppers, green beans… it’s like a full meal in one pot.
- Flavor that gets better overnight – Like most stews, this one somehow tastes even better the next day.
- A little different (in a good way!) – If you love beef stew, this is like its cool outdoorsy cousin.
Ingredient Notes:
There are two things that make this stew truly shine—quality elk meat and slow, patient cooking. Here’s what you’ll need:
- Elk Steak (2 lbs, cubed) – Think of elk like beef, but leaner and richer. It has a slightly sweet, gamey flavor that pairs beautifully with herbs. If elk is hard to find, venison or bison work great too.
- Beef Broth (1 cup) – Adds depth and richness. Want even more flavor? Use homemade bone broth.
- Red Potatoes (2 lbs, cubed) – These hold up better than russets and add a creamy texture. Peeling? Totally up to you.
- Onion & Garlic – Non-negotiable. If a recipe doesn’t start with onions and garlic, is it even a real recipe?
- Carrots & Bell Pepper – A touch of sweetness to balance out the gamey flavor of the elk.
- Jalapeño (1, diced) – For just a little heat. If you don’t love spice, you can skip it.
- Canned Green Beans & Diced Tomatoes – The tomatoes add acidity, which helps cut through the richness of the stew.
- Thyme, Oregano, Basil, Rosemary – The dream team of dried herbs. They bring out all those deep, earthy flavors.
- Bay Leaves – Low-key the most underrated ingredient. It adds that something special you can’t quite put your finger on.
- Salt & Black Pepper – Seems obvious, but don’t underestimate seasoning. Taste as you go!
- Water (1 cup) – Keeps things simmering beautifully without making the broth too heavy.
Pro Tip: If you have time, sear the elk cubes first before tossing them in the crockpot. It locks in flavor and gives the stew that deep, rich base.
How To Make Crockpot Elk Stew?
Step 1: Brown That Meat
Heat olive oil in a skillet over medium-high heat. Once it’s shimmering, add the cubed elk. Let it sear for 2-3 minutes per side before stirring—this gives you that golden-brown crust that makes everything taste better. After about 7-8 minutes, transfer the meat to your crockpot.
Step 2: Scrape Up the Flavor
Don’t wash that pan yet! Pour the beef broth into the skillet and use a wooden spoon to scrape up all those delicious browned bits (that’s where the flavor is!). Bring it to a boil, then pour it over the elk in the crockpot.
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Step 3: Load Up the Good Stuff
Now it’s time to build the stew. Add the onions, garlic, diced tomatoes, herbs, and bay leaves. Stir, cover, and let it cook on high for 2 hours.
Step 4: Add the Veggies
After two hours, toss in the potatoes, carrots, bell pepper, jalapeño, green beans, and water. Stir well, cover again, and let it cook for 3 more hours on high.
Step 5: Taste, Adjust, and Serve
Once everything is fork-tender, fish out the bay leaves, season to taste, and serve yourself a big, steamy bowl.
Storage Options:
This stew actually tastes better the next day, so don’t be afraid to make a big batch!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portioned containers for up to 3 months.
- Reheating: Warm on the stovetop over medium heat, or microwave in short bursts, stirring in between.
Variations and Substitutions:
Want to mix it up? Try these ideas:
- No elk? Use venison, bison, or even beef.
- Like it spicier? Add extra jalapeño or red pepper flakes.
- Want a thicker broth? Stir in a cornstarch slurry (1 tbs cornstarch + 2 tbs water) at the end.
- Need it dairy-free? It already is—win!
What to Serve with Crockpot Elk Stew?
- Crusty Bread – Because dipping is mandatory.
- Mashed Potatoes – Extra cozy vibes.
- Steamed Rice – A lighter alternative.
- Side Salad – You know, for balance.
Frequently Asked Questions:
What does elk taste like?
Like beef, but leaner, slightly sweeter, and a little gamey. It’s super flavorful and not at all overwhelming.
Can I cook this on low instead?
Yep! Just set your crockpot to low for 8 hours instead of high for 5.
Can I use fresh green beans instead of canned?
Absolutely—just add them in the last hour of cooking so they stay crisp-tender.
So there you have it—Crockpot Elk Stew in all its cozy, slow-cooked glory. If you love hearty, rustic meals that make your house smell amazing, this one’s a keeper. Give it a try, and let me know how it turns out! What’s your favorite way to cook elk? Drop a comment—I’d love to hear!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Elk Stew Recipe
Ingredients
- 2 tablespoons olive oil
- 2 pounds elk steak cubed
- 1 cup beef broth
- 2 pounds red potatoes cubed
- 1 large onion diced
- ½ pound carrots diced
- 1 jalapeño diced
- 1 bell pepper diced
- 1 15-ounce can green beans, drained
- 1 15-ounce can diced tomatoes, with juice
- 6 cloves garlic sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper
- 2 bay leaves
- 1 cup water
Instructions
Sear the Elk Meat
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cubed elk meat in a single layer. Allow the meat to sear undisturbed for 2–3 minutes, developing a golden-brown crust. Stir occasionally and continue cooking for approximately 7–8 minutes, ensuring all sides are browned evenly. Once browned, transfer the meat to the crockpot.
Deglaze the Skillet
- Return the skillet to medium heat and pour in the beef broth. Using a wooden spoon, scrape the browned bits from the bottom of the pan, incorporating them into the liquid. Bring the broth to a boil, then remove from heat and pour it over the meat in the crockpot.
Add Seasonings and Tomatoes
- To the crockpot, add the diced onion, sliced garlic, canned diced tomatoes (including the juice), thyme, oregano, basil, rosemary, salt, black pepper, and bay leaves. Stir gently to distribute the seasonings evenly. Cover and cook on high for 2 hours to allow the flavors to develop.
Incorporate the Vegetables
- After the initial cooking period, add the cubed red potatoes, diced carrots, jalapeño, bell pepper, green beans, and water to the crockpot. Stir gently to combine the ingredients. Cover and continue cooking on high for an additional 3 hours, or until the vegetables are tender and the meat is easily shredded with a fork.
Final Adjustments and Serving
- Before serving, remove the bay leaves and discard them. Stir the stew thoroughly, ensuring the flavors are well blended. Taste and adjust seasoning if necessary. Ladle the stew into bowls and serve hot.
Notes
- Use a gluten-free beef broth. Some store-bought broths contain hidden gluten, so check labels carefully.
- Confirm all canned goods are gluten-free. Some brands may use additives that contain gluten.
- Avoid cross-contamination. If using shared kitchen tools, ensure they are thoroughly cleaned before preparing the dish.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
