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- Eye of Round $79.35/KG - (35.99.99/LB)
Directions:
Hearty, rich, and packed with flavour!
🥩 This comforting elk stew is slow-simmered to perfection, delivering tender, melt-in-your-mouth meat with savoury root vegetables in a rich broth. Perfect for chilly days! ❄️
🍲 Ready to dig in? Save this recipe and enjoy a bowl of warmth!
📝 Ingredients for the Stew:
🥩 1.5 lbs elk meat, cut into bite-sized pieces
🧈 4 tbsp butter
🧂 2 tsp salt, divided
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🧅 2 medium sweet onions, diced
🧄 3 cloves garlic, minced
🥫 2 tbsp Worcestershire sauce
🥣 4 cups (1 quart) beef broth
🌿 1 bay leaf
🥔 4-5 medium russet or gold potatoes, chopped
🥕 5 carrots, peeled and diced
🌱 1 can green peas (optional)
🔗 Thickening Agent:
🌽 2 tbsp cornstarch
💧 1/4 cup cool water
👉 Let’s Cook!
🔥 Sear the Elk:
- In a bowl, season the elk meat with 1.5 tsp salt, garlic powder, and onion powder.
- Heat 2 tbsp butter in a large pot over medium heat.
- Sear the meat in batches, allowing a deep brown crust to form. Remove and set aside.
🧅 Sauté Aromatics:
4. In the same pot, add 2 tbsp butter, onions, garlic, and 0.5 tsp salt.
5. Cook until softened, stirring occasionally.
🍲 Simmer the Stew:
6. Return the meat to the pot, add beef broth, Worcestershire sauce, and bay leaf.
7. Cover and simmer for 45 minutes until the meat is tender.
🥕 Add Vegetables:
8. Stir in potatoes and carrots. Simmer for 25–30 minutes until tender.
9. Add peas if using. Adjust salt to taste.
🌽 Thicken the Stew (Optional):
10. Mix cornstarch with water until smooth. Gradually stir into the stew for desired thickness.
🍴 Serve & Enjoy:
11. Remove bay leaf, serve hot, and pair with crusty bread! 🥖
✨ Pro Tip: Swap elk for venison or beef if needed! 🦌🥩
Who’s ready for a cozy, flavour-packed meal? 😍 Let us know if you try it! 🍲🔥