From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl
Guinness Elk Stew
Prep Time: 20 minutes
Cook Time: 2 hour, 30 minutes
Serving Size: 6
4 packets unflavored gelatin
1 cup chicken stock
3 pounds elk meat, left in steak slabs
2 tablespoons high heat oil, such as vegetable
Four onions, halved
5 carrots, roughly cut in large chunks
4 cloves garlic, smashed
1/4 cup brewed coffee
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce
1 table spoon soy sauce
2 16 ounce Guinness beers
Bundle of parsley, thyme, and bay leaves
1 to 2 tablespoons flour
1 to 2 pounds fingerling potatoes
3 carrots, small diced
1 onion, small diced
- Preheat the oven to 275 and place the cup of chicken stock in a bowl. Pour one packet of gelatin over the stock. Allow the gelatin to dissolve in the stock before adding the remaining three packets. At the end of four packets, stir the gelatin. It should form into small congealed balls. Set aside.
- In a heavy bottom pot or dutch oven, heat the oil over medium high heat. Add the steak slabs in small batches, so the temperature of the oil remains high. Brown each side for three to four minutes and then flip. Set meat aside to rest.
- Leaving the drippings in the pot, add the onions, carrots, and garlic. Brown for four minutes. If needed, reduced the heat to medium so the garlic does not burn.
- Add the coffee, fish sauce, Worcestershire sauce, and soy sauce to the pot. Scrape the bottom to remove any drippings from the pot bottom. Add the Guinness beer and bring to a boil. Place bundle of parsley, thyme, and bay leaves into pot. Reduce the pot to a simmer.
- Cut the meat into bite size piece. Place in bowl and coat with flour, ensuring even covering. Add meat to pot, place lid partially over, and place in oven. Allow to cook for one hour, stirring every twenty minutes or so.
Add potatoes, cook an additional 30 minutes.
- Add diced carrots and onions, could also add parsnips or turnips too. Cook additional 45 minutes.
Make sure to visit A 12 Gauge Girl for a few tips and tricks from Lindsey!