Crockpot Elk Stew Recipe
This Crockpot Elk Stew Recipe features tender elk meat slow-cooked with red potatoes, carrots, onions, bell peppers, and herbs in a rich broth. A hearty, flavorful dish perfect for cold evenings, delivering deep, comforting flavors with minimal effort.
12 Servings
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
This recipe is naturally gluten-free, provided all ingredients used are free from gluten contamination. To ensure safety:
- 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.