Ground Elk Stew Recipe with Potatoes and Carrots

Ground elk stew is a one-pot meal of browned elk, potatoes, carrots, and herbs simmered in a savory broth until the vegetables are tender. Ground meat makes this hearty stew quicker to cook than a version made with stew chunks, while a little flour gives the broth a gently thickened, spoon-coating texture.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1½ pounds (680 g) ground elk
1 medium yellow onion, diced, about 1 cup (150 g)
2 celery stalks, diced, about 1 cup (100 g)
3 medium carrots, cut into ½-inch pieces, about 2 cups (300 g)
3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
2 tablespoons (16 g) all-purpose flour
2 tablespoons (32 g) tomato paste
4 cups (950 ml) beef or game stock, preferably low-sodium
1 tablespoon (15 ml) Worcestershire sauce
1 pound (450 g) Yukon Gold or red potatoes, cut into ¾-inch pieces
1 teaspoon (1 g) dried thyme
½ teaspoon (about 0.5 g) dried rosemary, crushed between your fingers
1 bay leaf
¾ teaspoon (4 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 cup (145 g) frozen peas
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Dice the onion and celery, cut the carrots and potatoes into similar-sized pieces, and chop the garlic. Keep the potato pieces roughly ¾ inch so they become tender without falling apart before the carrots cook. Measure the flour, tomato paste, stock, and seasonings before you start; once the meat is browned, the stew comes together quickly.
Brown the elk. Heat the oil in a large, heavy-bottomed Dutch oven or soup pot over medium-high heat. Add the ground elk in two batches so it browns instead of steaming in an overcrowded pan. Break it into loose, fairly large crumbles as it cooks, turning the pieces to brown on more than one side. Cook each batch for about 4–5 minutes. Check a large crumble with a food thermometer; ground elk must reach 160°F (71°C), the USDA FSIS safe minimum temperature for ground meat. Transfer the cooked elk to a bowl. If the pot looks dry, add a teaspoon of oil before the next batch.
Soften the aromatics. Reduce the heat to medium. Add the onion, celery, and carrots to the same pot, scraping up browned bits as the vegetables release moisture. Cook for about 5 minutes, stirring occasionally, until the onion begins to look translucent and the carrots have lost their raw, glossy appearance. Stir in the garlic and cook for 30 seconds, just until fragrant; garlic can turn bitter if it scorches.
Build the base. Sprinkle the flour evenly over the vegetables and stir for about 1 minute so there are no dry pockets. Add the tomato paste, thyme, rosemary, bay leaf, salt, and pepper; stir for another 30 seconds. Pour in about ½ cup (120 ml) of the stock and scrape the bottom of the pot with a wooden spoon to loosen the flavorful browned residue.
Simmer the broth and vegetables. Pour in the remaining stock and Worcestershire sauce, then bring the mixture to a gentle simmer. Stir well to distribute the flour. Add the potatoes and return the browned elk and any juices in the bowl to the pot. Lower the heat so the stew bubbles steadily but not vigorously, cover the pot with the lid slightly ajar, and simmer for 15 minutes. Stir once or twice to keep the potatoes from sticking.
Cook until tender. Continue simmering for about 20 minutes, or until a knife slides easily into a potato and the carrots are tender but still hold their shape. Stir gently every few minutes, especially near the bottom of the pot. If the stew thickens more than you like before the vegetables are done, add stock or water in ¼-cup (60 ml) increments.
Add the peas and adjust. Stir in the frozen peas and simmer uncovered for 2 minutes, just long enough to heat them through and keep their color bright. Remove the bay leaf. Taste the broth and add more salt or black pepper as needed. If you prefer a thicker stew, simmer it uncovered for a few extra minutes; if it is too thick, loosen it with a splash of warm stock.
Serve. Ladle the stew into warm bowls and scatter parsley over the top. The broth will continue to thicken slightly as it stands, so serve it soon after adjusting the consistency. Offer extra black pepper at the table.

Tips

Brown in batches. Elk is lean, and piling all the meat into the pot at once can make it release liquid and steam. Work in two batches, leave some space around the crumbles, and add a little more oil if the pan becomes dry. A deep brown on the meat adds savory flavor to the broth.
Keep the simmer gentle. A hard boil can break up the potato pieces and reduce the broth too quickly. Look for occasional small bubbles around the edge rather than a rolling boil. If the stew is bubbling rapidly, lower the heat and partially cover the pot.
Use a practical stock substitute. If game or beef stock is unavailable, use chicken stock or vegetable broth; either works, though the result will taste a little lighter. Low-sodium stock gives you more control over the final seasoning, especially because Worcestershire sauce also contributes salt.
Choose the right thickener adjustment. The measured flour gives this stew a medium, spoonable broth. For a gluten-free version, replace it with 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water, then stir the slurry into the simmering stew near the end and cook for 1–2 minutes. Do not add dry cornstarch directly to the pot, as it can clump.

Serving Suggestions

Serve the stew as a complete bowl meal, with a little parsley and plenty of black pepper. Crusty bread, sourdough, or simple dinner rolls are useful for soaking up the broth. For a more filling table, offer buttered noodles or a small scoop of mashed potatoes alongside it, but keep the portions modest because the stew already contains potatoes.

A crisp green salad with a mustard vinaigrette makes a refreshing contrast to the rich, savory broth. Roasted cabbage, green beans, or sautéed greens also work well if you want another vegetable on the table. If you are serving the stew for a casual gathering, keep it warm over very low heat and stir from time to time; add a splash of stock if it thickens while waiting.

Variations

Add mushrooms: Brown 8 ounces (225 g) sliced cremini mushrooms after cooking the elk, using another teaspoon of oil if needed. Set them aside with the elk and return both to the pot with the stock. Mushrooms contribute an earthy flavor and make the stew feel especially savory.

Use different root vegetables: Replace up to half the potatoes with peeled parsnips or turnips, keeping the pieces around ¾ inch. Parsnips make the stew sweeter and more fragrant, while turnips bring a mild, slightly peppery note. Check them for tenderness near the end because different vegetables may cook at different rates.

Make it tomato-forward: Stir in a 14½-ounce (411 g) can of diced tomatoes with the stock, and reduce the stock by about ½ cup (120 ml) to keep the broth from becoming too thin. The tomato adds a brighter, tangier flavor. Taste before adding extra salt, since canned tomatoes vary in sodium.

Change the herbs: Use 1 teaspoon (1 g) dried Italian seasoning instead of the thyme and rosemary for a softer, mixed-herb profile. You can also finish with a teaspoon (5 ml) of red wine vinegar or cider vinegar if the broth tastes especially rich; add it gradually after cooking so it brightens the stew without making it sour.

Storage and Reheating

Let leftover stew stop steaming heavily, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. The potatoes may absorb some broth as the stew sits, so plan to add a little water or stock when reheating. Store the stew without the parsley garnish, and add fresh parsley when serving if available.

For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw it overnight in the refrigerator when possible. Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the full pot; warm only the amount you plan to eat.

Frequently Asked Questions

Can I make ground elk stew with frozen ground elk?

Yes, but thaw it completely in the refrigerator before cooking so it browns more evenly and can be broken into crumbles. If you need to thaw it faster, keep it in a leakproof package under cold water, changing the water every 30 minutes, and cook it promptly. Do not leave ground meat to thaw on the counter.

Can I make this stew in a slow cooker?

For the best flavor and texture, brown the elk on the stovetop first and cook it to 160°F (71°C) with a thermometer. Soften the vegetables and stir the flour and tomato paste into the pot as directed, then transfer everything except the peas and parsley to the slow cooker. Cook on low until the potatoes and carrots are tender, usually about 4–5 hours, and add the peas for the final 10 minutes. Slow cookers vary, so use tenderness rather than the clock alone to judge the vegetables.

Why is my stew thin?

It may not have simmered long enough for the flour to thicken the broth, or the vegetables may have released extra liquid. Simmer uncovered for a few minutes, stirring gently, and check the texture again. For a quicker correction, mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water, stir it into the gently simmering stew, and cook for 1–2 minutes. Add more slurry only if needed.

Can I use ground venison instead of elk?

Yes. Ground venison is a close substitute and can be used in the same quantity and cooked the same way. Like elk, it is usually quite lean, so brown it in batches and avoid leaving it in a hot, dry pan. The flavor may be a little more pronounced depending on the animal and grind, but the vegetables, herbs, and broth suit either meat.

Can I prepare the stew a day ahead?

Yes. Cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The flavors meld as it rests, but the potatoes will absorb broth and may soften slightly. Add a little stock or water as it reheats to bring the broth back to a stew-like consistency, and add parsley just before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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