Elk-Barley Stew Recipe

Name: Elk-Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Elk Steak Cubed; 4 Tablespoons Oil For Browning; 1 cup Flour (for Dredging); 8 cups Beef Stock; 1 can 16 Oz Crushed Italian Tomatoes With Juice; 1 whole Large Onion Cubed; 2 cups Carrots, Sliced; 1 cup Celery, Sliced; 1 whole Large Idaho Potato Cubed; 1-1/2 teaspoon Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1/2 teaspoons Steak Seasoning; 1 teaspoon Worcestershire Sauce; 1 teaspoon Dried Basil, Crushed; 1 teaspoon Dried Thyme, Crushed; 2/3 cups Pearled Barley

Servings: persons

2 pounds Elk Steak Cubed
4 Tablespoons Oil For Browning
1 cup Flour (for Dredging)
8 cups Beef Stock
1 can 16 Oz Crushed Italian Tomatoes With Juice
1 whole Large Onion Cubed
2 cups Carrots, Sliced
1 cup Celery, Sliced
1 whole Large Idaho Potato Cubed
1-1/2 teaspoon Salt
1/2 teaspoons Pepper
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
1/2 teaspoons Steak Seasoning
1 teaspoon Worcestershire Sauce
1 teaspoon Dried Basil, Crushed
1 teaspoon Dried Thyme, Crushed
2/3 cups Pearled Barley

1
Preheat oven to 250 degrees F.
2
Heat up 2 Tablespoons of oil in a large Dutch oven over medium heat.
3
Add flour and cubed elk to a zip top bag and shake to dredge. Remove elk from the bag and shake it to remove excess flour. Add elk in batches to the hot oil and cook until brown, about 4 minutes per side. Remove when browned and set the elk pieces on paper towels to allow excess oil to draim. When all the elk is cooked and drained add it back into the Dutch oven, along with all of the other ingredients. Cover with a heavy lid and place in 250 degree F oven for 6-8 hours until meat and veggies are very tender.
4
PS: I check on it every hour or so to stir and make sure there is enough liquid. If you feel like it needs a little extra liquid just add a little water. Serve with homemade cornbread.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 pounds Elk Steak Cubed, 4 Tablespoons Oil For Browning, 1 cup Flour (for Dredging), 8 cups Beef Stock, and more.

Yes, Elk-Barley 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.

That's it — enjoy your meal!

Elk-Barley Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions