I am blessed to be able to cook with elk meat multiple times a week. Finding recipes with amazing flavor and adapting them to the elk meat is one of my favorite ways to keep it fresh and new. This week I found the ingredients available for this version of stew and the result was incredible flavor and tenderness. I will be making it again.
2 C. Red Wine
2 C. Beef Broth
2 T. Tomato Paste
1 Medium Onion Chopped
4 Cloves Minced Garlic
3 Large Carrots Chunked
6 Small Potatoes Quartered
Splash of Red Wine Vinegar
Trim and cut the roast into bite-sized chunks. Coat with flour, salt and pepper. Sear in a hot pan until browned then transfer into your crock-pot.
Place the wine, beef broth and tomato paste into the pan and stir and scrape the steak drippings into the sauce until well combined.
Tie all the fresh thyme into a bundle with cotton string or one of the sprigs of thyme and place it onto the meat.
Add the prepared onion, garlic, carrots and potatoes to the crock-pot. Pour the sauce into the crock and stir it up. Cover and cook on low 6-8 hours or on high 5-6 hours or until the veggies are soft and the meat is tender.
When finished cooking stir in a splash of red wine vinegar before serving. Additional salt and pepper may be added to taste.