Stews are so simple to make and always seem to bring nostalgic comfort into the kitchen when cooking on the stove. This elk and beer stew is as basic as you can get without lacking any savory or irresistible flavor when it’s ready to be served.
The meat, beer and broth combination adds a richness to the stew. I use a wheat beer for this recipe but you can also make this stew with amber or brown ale beer if you like bolder and darker stews.
Sweet potatoes are a healthy filler with the elk stew, but I know a lot of folks who would prefer to substitute with russet, red or Yukon gold potatoes. And if starch isn’t what you’re craving add a few diced carrots.
I try to make all of my wild game recipes easy to follow and easier to adapt to your families style and flavor. If you have any feedback, I am always excited to hear back.
Elk Stew with Beer
- 2 lbs Elk Stew Meat, 1 inch cubes
- 2 tbsp flour
- 1 tbsp garlic powder
- 1 tsp salt
- 3 tbsp olive oil
- 1 tbsp butter
- 2 yellow onions, diced
- 1 clove garlic, minced
- 12 oz wheat beer, (amber or brown ale would work)
- 2 cups beef stock
- 1 bay leaf
- 2 cups sweet potatoes, chopped, 1/2 inch cubes
- In a small bowl combine the flour, garlic powder and salt. Season the elk stew meat with the flour mixture to lightly coat.
- Heat a stock pot over medium heat and add olive oil and butter. Working in batches, add the elk meat to the pot and cook until browned, about 1-2 minutes. Turn the meat and brown the other side, about 1-2 minutes. Remove the meat and set aside. Repeat the steps until the remaining meat has been browned.
- Add the diced onions and garlic to the pot and cook until the onions soften, about 5-6 minutes. Pour in the beef broth and the beer stirring to remove any brown bits on the bottom of the pot. Carefully add the meat back into the pot along with a bay leaf.
- Reduce the heat to a low and partially cover with a lid. Simmer the stew for 60 minutes before adding the diced sweet potatoes. Continue cooking for an additional 30 minutes. Season with salt and pepper if needed.
- Serve the stew with sliced garlic bread or sourdough bread.
- Substitute sweet potatoes for russet, red or yukon gold potatoes
- Substitute sweet potatoes for diced carrots
- You can also add the stew to a slow cooker and cook on low for 4 hours.