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Slow Cooker Hearty Elk & Vegetable Stew

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Calories 450 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the garlic, sage, oregano and paprika. Cook 2-3 minutes until fragrant.
  3. Sprinkle the flour over the mixture and stir until it is combined.

  4. Transfer the mixture to a 6 quart crock pot.

  5. 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.
  6. Add potatoes, beef stock, worcestershire, and balsamic vinegar to the crock pot.
  7. Cook on low for 8-9 hours, or on high heat 4-5 hours.
  8. Serve with shaved white cheddar and fresh parsley.