Bowhunt America

Eating Wild

Elk and Beer Stew with Root Vegetables

1 review

2 pounds elk stew meat
2 bay leaves
1 tablespoon dry thyme
1 tablespoon rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onion, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1 1/2 cup carrots, peeled and diced
1/2 cup celery, diced
1 cup rutabaga, peeled and diced
1 cup parsnips, diced
1/2 cup crushed tomatoes

Season the meat with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large Dutch oven, combine the oil and butter, and heat until the butter bubbles. Add the meat, and brown on all sides. Remove the meat, and set aside. Then add the onions to the oven, and cook until they are golden in color. Sprinkle the onions with flour, and stir to combine well. Return the meat to the Dutch oven, add the beer, hot broth, herb garni, tomatoes, salt and pepper. Bring to a boil. Add the carrots, celery, rutabaga and parsnips, and continue to cook for about 1 hour.

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