Description
A hearty Rocky Mountain-inspired stew with tender elk meat, roasted green chiles, and wholesome vegetables that simmers into comfort food perfection.
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
Instructions
- 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.
- Add remaining oil and onion to pot. Cook 8 minutes until golden brown, stirring occasionally.
- Add garlic and porcini mushrooms. Cook 2 minutes until fragrant.
- Return meat and juices to pot. Add 3 chiles, stock, and apple cider. Bring to simmer, cover partially, and cook gently for 2 hours.
- Add carrots, parsnip, and soaked wheat berries. Continue cooking 2 hours 30 minutes.
- 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