Dutch Oven Elk Stew
A hearty stew of elk meat, potatoes, and root vegetables slow-simmered in a cast iron Dutch oven over coals, a classic hunting-camp meal in Idaho's backcountry.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Dutch oven
- •Campfire or stove
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14
- carbs
- 30
- protein
- 36
- calories
- 410
Instructions
- 1
Lightly coat the elk meat in flour, salt, and pepper.
- 2
Heat oil in the Dutch oven. Brown the elk in batches on all sides, then set it aside.
- 3
Add the onion and celery to the pot. Cook until they are soft.
- 4
Stir in the tomato paste. Cook for 1 minute.
- 5
Put the elk back in the pot. Add the broth and bay leaves, then bring to a gentle simmer.
- 6
Cover with the lid. Cook over low coals or low heat for 90 minutes.
- 7
Add the potatoes and carrots. Keep cooking for 45-60 minutes until the meat and vegetables are tender.
- 8
Taste and add more seasoning if needed. Take out the bay leaves before serving.
Chef's tips
Brown the elk in small batches so it gets a deep crust. Elk is very lean, so keep the heat low so it stays tender.
Storage
Refrigerate stew up to 4 days or freeze up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Boiling the stew too hard, which makes the lean elk meat tough.
- •Skipping the browning step, which leaves the stew with less rich flavor.
Serving suggestions
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