Easy Elk Stew Recipe

My first taste of elk stew happened on a cold October evening in Colorado, and I knew I had to recreate that mountain magic in my own kitchen. This elk stew brings together the bold flavors of the Rockies in one satisfying bowl.

The meat becomes incredibly tender after slow simmering, while roasted green chiles add just the right amount of warmth.

Why this elk stew works no matter the season

This recipe takes simple pantry ingredients and transforms them into something special. The secret lies in browning the meat properly and letting time work its magic.

I love how the wheat berries add hearty texture while the mushrooms bring an earthy depth that pairs perfectly with game meat. Even my friends who’ve never tried elk ask for the recipe after one spoonful.

The beauty of this stew is how it adapts to whatever vegetables you have on hand. Try adding some roasted cauliflower or serving it alongside baked ziti for a complete meal.

My ingredient list for elk stew

• 3 pounds elk stew meat – cut into 2-inch chunks (venison or beef works too)
• 4 tablespoons sunflower oil – for browning
• 1/2 cup all-purpose flour – creates a light coating
• 1 large yellow onion, diced – flavor foundation
• 5 cloves garlic, minced – fresh is best
• 1 ounce dried porcini mushrooms, crushed – easy to find in most grocery stores
• 6 Hatch green chiles, roasted and chopped – canned works fine if fresh isn’t available
• 5 cups beef stock – low-sodium recommended
• 2 cups apple cider – adds natural sweetness instead of alcohol
• 3 large carrots, cut into chunks
• 2 tablespoons fresh sage, minced
• 1 parsnip, peeled and chunked – optional, adds nice sweetness
• 1 cup wheat berries, soaked overnight – barley works as a substitute
• 1 can Great Northern beans, drained
• Salt and black pepper – to taste

How I make this elk stew

1. Brown the meat (25 minutes): Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat. Season elk stew meat generously with salt and pepper, then dust with flour. Brown meat in batches without crowding, about 4-5 minutes per side until deeply golden. Remove to a plate.
2. Build the base (8 minutes): Add remaining oil and diced onion to the same pot. Cook until golden brown, stirring occasionally. The fond from the meat will create incredible flavor here.
3. Add aromatics (2 minutes): Stir in minced garlic and crushed porcini mushrooms. Cook until fragrant, being careful not to burn the garlic.
4. Deglaze and simmer (10 minutes): Return browned meat to pot along with any accumulated juices. Add 3 of the roasted chiles, beef stock, and apple cider. Bring to a gentle simmer, then reduce heat to low. Cover partially and let cook gently.
5. Add vegetables (2 hours 30 minutes): After 2 hours of simmering, add carrots, parsnip, and soaked wheat berries. The meat should be getting tender by now.
6. Finish the stew (30 minutes): When vegetables are fork-tender, stir in remaining green chiles, Great Northern beans, and fresh sage. Taste and adjust seasoning. The elk stew is ready when the meat falls apart easily with a fork.

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My go to methods for elk stew success

Don’t rush the browning step – those golden edges on the meat create the foundation for rich flavor. I always work in small batches even though it takes longer.

The wheat berries need that overnight soak to cook evenly with everything else. If you forget to soak them, start them in a separate pot with boiling water for 30 minutes before adding to the stew.

Trust the process when it comes to cooking time. Elk stew meat can take 3 hours or more to become truly tender, especially if using tougher cuts like shoulder or neck. Low and slow wins every time.

Can I make elk stew in a slow cooker?

After browning the meat and onions on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours, adding the vegetables and beans during the last 2 hours.

Easy Elk Stew Recipe

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• Author: Amelia Bryan
• Total Time: 3 hours 40 minutes
• Yield: 8

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Description

A hearty Rocky Mountain-inspired stew with tender elk meat, roasted green chiles, and wholesome vegetables that simmers into comfort food perfection.

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Ingredients

• 3 pounds elk stew meat, cut into 2-inch chunks
• 4 tablespoons sunflower oil, divided
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 1 ounce dried porcini mushrooms, crushed
• 6 Hatch green chiles, roasted and chopped
• 5 cups beef stock
• 2 cups apple cider
• 3 large carrots, cut into chunks
• 2 tablespoons fresh sage, minced
• 1 parsnip, peeled and chunked (optional)
• 1 cup wheat berries, soaked overnight
• 1 can Great Northern beans, drained
• Salt and black pepper to taste

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Instructions

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Season meat with salt and pepper, dust with flour. Brown meat in batches, 4-5 minutes per side. Remove to plate.
2. Add remaining oil and onion to pot. Cook 8 minutes until golden brown, stirring occasionally.
3. Add garlic and porcini mushrooms. Cook 2 minutes until fragrant.
4. Return meat and juices to pot. Add 3 chiles, stock, and apple cider. Bring to simmer, cover partially, and cook gently for 2 hours.
5. Add carrots, parsnip, and soaked wheat berries. Continue cooking 2 hours 30 minutes.
6. Stir in remaining chiles, beans, and sage. Cook 30 minutes more until meat is fork-tender. Season to taste.

Notes

Elk meat can take 3+ hours to become tender. Don’t rush the process. Soaking wheat berries overnight ensures even cooking. Stew keeps 1 week refrigerated or 3 months frozen.

• Prep Time: 25 minutes
• Cook Time: 3 hours 15 minutes

What can I substitute for elk meat?

Venison, beef chuck roast, or bison all work wonderfully in this recipe. The cooking times remain the same, though beef might become tender slightly faster than wild game.

How long does elk stew keep?

This stew keeps beautifully in the refrigerator for up to one week. It also freezes well for up to 3 months. The flavors actually improve after a day or two in the fridge.

Can I use fresh mushrooms instead of dried?

Yes! Use 8 ounces of fresh mushrooms, sliced and sautéed with the onions. Dried porcini just concentrate the earthy flavors more intensely.

How I love to share this elk stew

Sunday dinners around my table always feel more special when I serve this hearty stew. The rich broth and tender meat make everyone slow down and savor each bite.

I love making a big batch when the first cold snap hits in fall. There’s something so satisfying about having containers of homemade elk stew ready in the freezer for busy weeknights.