Hearty Elk Stew
Warm up on a cold day with this hearty elk stew, loaded with tender elk, colorful vegetables, pancetta, mushrooms, and a savory broth. Slow-cooked to perfection, it’s comforting, flavorful, and perfect served with crusty French bread.
Servings: 4
Ingredients
- 2 lbs elk, cut into 1-inch cubes
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1-2 cloves garlic, minced
- 1-2 tbsp all-purpose flour
- 1 cup dry red wine
- 2 cups beef broth
- 10 oz pearl onions (optional)
- 4 oz diced pancetta
- 12 cup small button mushrooms
- 1 cup carrots, peeled and diced
- 2 bay leaves
- 2 fresh thyme springs
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F.
- Season the cubed elk with salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and butter. Once hot, add the elk and brown on all sides, working in batches to avoid overcrowding.
- Add the chopped onion and garlic and cook until the onion softens, about 3–4 minutes. Sprinkle the flour over the meat and stir gently to coat. Remove from heat.
- Pour in the red wine and beef broth, then add the thyme sprigs and bay leaves. Stir to combine. Partially cover with a lid and transfer to the oven. Bake for 45-60 minutes, checking occasionally.
- While the stew cooks, bring a pot of water to a boil. Add the pearl onions and boil for 3 minutes. Drain and rinse under cold water. Trim off the root ends and slip the onions from their skins.
- Heat a skillet over medium heat. Add the pancetta, mushrooms, and pearl onions. Cook until the pancetta renders and the mushrooms are tender, about 8–10 minutes.
- Stir in the pancetta mixture and diced carrots. Cover and return to the oven for an additional 30 minutes, or until the elk is fork-tender.
- Remove from oven and serve hot with sliced French bread.
Notes
- Broth-Only Option: If you prefer not to cook with wine, replace the red wine with an additional 1 cup of beef or elk broth (for a total of 3 cups broth). For extra depth, add 1 tablespoon tomato paste or 1 teaspoon Worcestershire sauce when stirring in the broth.
- Best Cuts for Stew: Elk shoulder, neck, or hindquarter roasts (top round or bottom round) work best when cooked low and slow.
- Low & Slow Matters: Keep the stew partially covered to allow gentle reduction while preventing the meat from drying out.
- Make It Ahead: This stew tastes even better the next day as the flavors continue to develop.