Hearty Elk Stew with Fingerling Potatoes

Cold weather with snow on the ground tends to make me want to cook something up that’s hearty and warm. Meals like this also work best when it’s a Saturday or Sunday and time is not so rushed for getting dinner on the table. Start early, throw some music on, have a glass of wine and enjoy yourself.


  • 2 pounds Elk Meat, cubed
  • 2 cups dry red wine
  • 4 tablespoons butter
  • 2 cups carrots, sliced
  • 2 cups fingerling potatoes, cubed
  • 2 white onions, chopped
  • 2 tablespoons flour
  • 3 cups beef broth
  • 1 cup crushed tomatoes
  • Salt and pepper


  1. Season the elk meat with salt and pepper.
  2. Heat 2 tablespoons of butter in heavy stock pot over medium heat. Cook the elk meat in butter until brown on all sides 6-7 minutes (do not over cook). Pull meat out and set aside. Add remaining 2 tablespoons butter to hot stock pot. Add onions and carrots and cook until onions become translucent, about 7 minutes, being sure to stir onions and carrots.
  3. Once onions are translucent, add 2 tablespoons of flour and coat onions and carrots. Once vegetables are coated, add wine, beef stock and tomatoes. Stir all ingredients together. Add elk meat to the pot. Bring stew to a boil then turn heat down to a simmer covering partially. Simmer for an hour.
  4. Add fingerling potatoes to pot and continue to simmer for an additional hour.


  • Reply March 30, 2017

    Theresa Meyer

    Amazing! The only thing I added was freshly ground pepper and some garlic salt. I love the fact that most of the ingredients your recipes most people have in their pantry or fridge.

    • Reply March 30, 2017


      Theresa – Thank you for your comments… This was such an early recipe to and I try my best to utilize the staples that we have in the kitchen and pantry. Thank you again, Kristy

  • Reply January 6, 2017


    This is another fantastic recipe on our “Best of Nevada Foodies recipes”. You will not find a better stew recipe anywhere. Just follow the instructions and voila! We typically add a few more vegetables but other than that it is delicious as presented.

  • Reply December 11, 2016


    Oh My Gosh, This stew is amazing! The sauce is so complex and delicious. The only thing this recipe needs is to remind you to bake some fresh bread to go with it! Super easy to make, takes some time to cook, but the best foods have to simmer for at least 2 hours! I can’t believe that with the limited amount of seasonings in this it is so flavorful! I will install more potatoes and carrots next time, but my family loves them…Thanks!

    • Reply December 11, 2016


      Rob Thank you for the comments… I’m so appreciative of everyone who takes the time to drop me a note. I’m glad your family really enjoyed this recipe. Let me know what you would do different. I’m always looking for suggestions to change things up! Have a great night! Kristy

  • Reply November 9, 2015


    Delicious! I made this elk stew without the wine, and added a bit more seasoning (a paprika blend) and it was delicious. We also used Yukon Gold potatoes in place of Fingerlings, which I think took a bit longer to cook. My hubby was impressed and had 2 huge bowls

    I look forward to trying many more recipes here, I especially love the gorgeous photos! They make everything look so enticing! Thank you for the great website, I’m so glad I found it!

  • Reply February 8, 2015


    This is the third elk meat recipe I have tried from the website. One we followed exactly. The other two we lacked an item (usually wine). However, each time it turned out great. To me that is the sign of a good recipe. Thanks.

    • Reply February 9, 2015


      Thanks for the positive comments… I’m so appreciative of all the feedback from everyone. Although, I am not a trained professional, it is still a passion to cook up and share all of these recipes with as many people who may find them useful and interesting! Enjoy your day! ~kristy

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