Dutch Oven Elk Stew Recipe

Name: Dutch Oven Elk Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb elk stew meat ( can use deer or even beef); 2 tbsp oil; 1 large onion, diced; 1 large carrot, sliced or diced; 1 stalk of celery, diced; 8 oz white mushrooms, quartered; 8 oz shitaki mushrooms, cut up; 28 oz can of whole peeled tomatoes; 1 lb red potatoes, quartered; 1 28 oz.( from tomatoes) can filled w/ beef broth; 1 tsp garlic salt; 1 tbsp fresh cracked black pepper; 2 bay leaves; 1 tsp whole thyme leaves; 1 biscuit mix

Servings: persons

2 lb elk stew meat ( can use deer or even beef)
2 tbsp oil
1 large onion, diced
1 large carrot, sliced or diced
1 stalk of celery, diced
8 oz white mushrooms, quartered
8 oz shitaki mushrooms, cut up
28 oz can of whole peeled tomatoes
1 lb red potatoes, quartered
1 28 oz.( from tomatoes) can filled w/ beef broth
1 tsp garlic salt
1 tbsp fresh cracked black pepper
2 bay leaves
1 tsp whole thyme leaves
1 biscuit mix

1
heat dutch oven, add oil.
2
add meat and brown well
3
add remaining ingredients except biscuit mix
4
place oven in coals
5
let cook on low simmer for 2 or 3 hours
6
check and stir every 30 min.
7
once the meat is tender, top with biscuit dumplings ( this is optional) cover and let bake another 20 min.
8
I like to let it stand in refrigerator over night and reheat next day.
9
this let's all the flavors mingle well.
10
ENJOY!

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb elk stew meat ( can use deer or even beef), 2 tbsp oil, 1 large onion, diced, 1 large carrot, sliced or diced, and more.

Yes, Dutch Oven Elk Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dutch Oven Elk Stew

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