Slow Cooker Elk Stew – Hearty Wild Game Comfort Food
Warm up with this hearty slow cooker elk stew. Tender elk, root vegetables, and fresh herbs simmered low and slow for a comforting wild game dinner.
Servings: 4
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 1 tablespoon olive oil in a large skillet over medium heat. Add chopped celery and onion and cook for about 5 minutes until softened. Add carrots, garlic, thyme, and bay leaves and cook another 5 minutes.
- Stir in tomato paste and beef broth, season with salt and pepper, and pour the mixture into the crockpot.
- Add the remaining olive oil to the skillet and brown the cubed elk meat in batches. Transfer the browned elk and chopped parsnips to the crockpot and stir to combine.
- Cover and cook on high for 4 hours or on low for 6–8 hours, until the elk is tender and the vegetables are cooked through.
- In a small bowl, dissolve cornstarch in 2 tablespoons cold water. Stir into the crockpot and cook an additional 30 minutes until slightly thickened. Adjust seasoning to taste.
- Serve over mashed potatoes and garnish with chopped parsley and a pinch of Parmesan cheese.
Notes
- Browning the elk first adds richer flavor.
- Cut vegetables uniformly for even cooking.