Elk Irish Stew
A brothy and bold twist to the traditional Irish Stew.
Servings: 4
Ingredients
- 1 1/2 lbs boneless elk, cut into 1 inch chunks
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp canola oil
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 2 cups carrots, cut into 1 inch lengths
- 3 cups white sweet potatoes, cut into 1 inch chunks
- 4 cups beef broth
- 1 cup water
- 1 fresh thyme sprig
- flat leaf parsley, for garnish
Instructions
- Generously season the cubed elk with salt and pepper. Heat a stock pot over medium heat and add the oil. When the oil is hot, carefully add the elk and brown on all sides. You may need to work in batches.
- Add the onions and garlic to the pot and cook until the onions soften, about 5 minutes. Add the carrots, beef broth, water and sprig of thyme. Cover the stock pot partially and reduce the heat to low cooking for 30 minutes. Add the sweet potatoes and continue cooking for 30 minutes or until the potatoes are tender.
- Serve the stew in bowls and garnish with chopped flat leaf parsley.