Slow Cooker Elk Stew

A savory Slow Cooker Elk Stew

Patented over 80 years ago and marketed in the 70’s as a time saving device for working households, the slow cooker or Crock-Pot is a beloved “set it and forget about it” go-to kitchen gadget. A perfect vessel for tenderizing pesky tough cuts of meat while slowly building flavor in food with a low and slow simmer.

Now there’s just something downright comforting about a stew simmering in a slow cooker that arouses my appetite and evokes feelings of nostalgia for wintertime home cooked meals.

With just a handful of ingredients and a little patience, my elk stew recipe will make you happy from the inside-out. A combination of cubed and seared elk meat – chopped onions, celery, root vegetables and fresh herbs are the base of the dish. The longer you simmer, the better the flavor.

So come in from the cold, pull up a chair and warm your winter with the savory aroma from a bowl full of slow cooked elk stew.

Slow Cooker Elk Stew (Substitute other Wild Game: venison meat or antelope meat)

A combination of cubed and seared elk meat – chopped onions, celery, root vegetables and fresh herbs are the base of the dish. The longer you simmer, the better the flavor.

Heat a large skillet over medium heat and add 1 tablespoon olive oil, chopped celery and onion.

Fry until softened about 5 minutes. Add the carrots, garlic, thyme and bay leaves frying for an additional 5 minutes. Stir in the tomato paste and beef broth and pour into a crockpot. Season with salt and pepper.

Add the remaining olive oil to the skillet and fry the elk meat until browned – you may have to do this in batches. Add the meat and chopped parsnips to the crockpot and stir everything together. Cover and cook on high for 4 hours or on low for 6-8 hours.

In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Stir the cornstarch mixture into the liquid in the crockpot and cook for 30 minutes until slightly thickened. Season to taste if needed.

Serve over mashed potatoes and garnish with chopped parsley and a pinch of parmesan cheese.

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Browse my simple ways to prepare your elk harvest with more mouthwatering elk meat recipes including elk appetizers, casseroles, steaks, stews, burgers and more. Most of my elk recipes also work with venison and other wild game.

Slow Cooker Elk Stew

With just a handful of ingredients and a little patience, my stew recipe will make you happy from the inside-out. A combination of cubed and seared elk meat - chopped onions, celery, root vegetables and fresh herbs are the base of the dish.

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Prep Time: 30 minutes minutes

Cook Time: 4 hours hours

Course: Main Course

Cuisine: American

Keyword: Elk Recipes, Elk Stew

Servings: 6

Ingredients

• 2 lbs elk round roast, cut into 3/4" - 1" cubes
• 2 cups carrots, halved and chopped into 1"or 2" pieces
• 2 cups parsnips, peeled and finely chopped
• 1 cup celery, finely chopped
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups low sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp extra virgin olive oil
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp cornstarch
• Italian parsley, finely chopped (optional)
• grated parmesan cheese (optional)

Instructions

• Heat a large skillet over medium heat and add 1 tablespoon olive oil, chopped celery and onion. Fry until softened about 5 minutes. Add the carrots, garlic, thyme and bay leaves frying for an additional 5 minutes.Stir in the tomato paste and beef broth and pour into a crockpot. Season with salt and pepper.  
• Add the remaining olive oil to the skillet and fry the elk meat until browned - you may have to do this in batches. Add the meat and chopped parsnips to the crockpot and stir everything together. Cover and cook on high for 4 hours or on low for 6-8 hours.
• In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Stir the cornstarch mixture into the liquid in the crockpot and cook for 30 minutes until slightly thickened. Season to taste if needed.
• Serve over mashed potatoes and garnish with chopped parsley and a pinch of parmesan cheese.

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