For those who have game meat available to them, this is the recipe for you! I am lucky to have a local butcher that supplies all sorts of meats, including elk and bison. This one is lovely for ground elk but if that is not available to you, ground beef works just fine. This is a very nice recipe for St. Patrick’s day since meat and potatoes is the perfect entree for the holiday. Flavored with fresh oregano and sage, paprika and garlic, this is a fragrant blend for your holiday stew. I thickened up the soup a bit with a little flour but that is an optional step. I also added balsamic vinegar and worcestershire for a little acid to flavor the stock. Throw everything in the slow cooker to cook all day and you will have a lovely stew for the evening! Garnish each bowl with a little aged Irish white cheddar and fresh parsley to perfect the recipe.
Slow Cooker Hearty Elk & Vegetable Stew
- 3 tbsp butter
- 1 yellow onion chopped
- 1 lb ground Elk or beef or lamb
- 8 cups beef stock
- 5 carrots chopped
- 5 celery stalks chopped
- 3 parsnips chopped
- 7 or 8 small red potatoes diced
- 1 tbsp fresh sage minced
- 1 tbsp fresh oregano minced
- 2 tbsp worcestershire
- 2 tbsp balsamic vinegar
- 4 garlic cloves minced
- 2 tsp paprika
- black pepper and sea salt to taste
- 2 tbsp flour
- white cheddar for garnish
- fresh parsley optional for garnish
In a large stock pot, melt the butter and add the onion, celery, carrots, and parsnips. Cook about 7-8 minutes, covered until the onions are translucent.
Add the garlic, sage, oregano and paprika. Cook 2-3 minutes until fragrant.
Sprinkle the flour over the mixture and stir until it is combined.
Transfer the mixture to a 6 quart crock pot.
Add another tablespoon of butter to the stock pot. Brown the ground elk for 2-3 minutes, break apart as it cooks. Transfer to the crock pot.
Add potatoes, beef stock, worcestershire, and balsamic vinegar to the crock pot.
Cook on low for 8-9 hours, or on high heat 4-5 hours.
Serve with shaved white cheddar and fresh parsley.