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
- Season the elk meat with salt and pepper.
- 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.
- 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.
- Add fingerling potatoes to pot and continue to simmer for an additional hour.