Southwest Elk Stew Recipes

CROCKPOT ELK STEW

Steps:

• Heat olive oil in large skillet over med-high heat. When oil is hot, add meat.
• Let meat brown well, stir every 2-3 min. Let meat fry for 7-8 minutes. Place meat in crockpot.
• Place skillet back over heat, and add broth. Stir and scrape the browned bits, and bring the broth to a boil. When it boils, remove from heat and pour broth into the crockpot with the meat.
• Add onions, garlic, tomatoes, spices and bay leaves to crockpot. Cover and cook on high for 2 hours.
• After meat has cooked for two hours, add potatoes, jalapeño, carrots, bell pepper, green beans, and water. Continue cooking on high for 3 more hours.
• Stir and serve.

SOUTHWEST ELK STEW

Steps:

• Place garbanzo beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Strain and wash beans and place in a slow cooker. Add elk roast, olive oil, and bay leaves. Fill with enough water to cover garbanzo beans.
• Cook on High until elk meat falls off the bone when poked with a fork, about 5 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C).
• While roast is cooking, bring a medium pot of water to a boil. Add chile pods and boil until tender, about 20 minutes. Remove chile pods with a slotted spoon, leaving most of the water in the pot, transfer to a blender, and process to a thin consistency.
• Remove elk roast and shred meat. Add meat back to the slow cooker. Scoop blended chiles into a fine mesh strainer and press with a spoon to add sauce to the slow cooker; discard any solids in the strainer. Add 6 cups boiling water, salt, garlic, and smoked paprika, reduce heat to Low, and cook for 3 hours. Serve stew with cabbage, avocados, lime wedges, and crushed red pepper.

ELK STEW

Steps:

• In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
• Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
• Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
• Enjoy. Excellent with a crusty bread.

SOUTHWEST STEW

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

KELLY'S SOUTHWESTERN BEEF STEW

Steps:

• In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
• Add meat and shake/toss til all is coated.
• In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
• Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
• Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
• Add corn, heat through.
• Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
• *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
• **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.

SOUTHWEST BEEF STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.