Montana Elk Stew Recipe 395

Steps:

• Cut up elk meat into 1 inch cubes, try to keep them all the same size. Shake in a baggie with flour Add butter to a large pot and brown meat on all sides. If you have a lot of meat do it in batches so the meat is not crowded. Remove browned meat and set aside. Add more butter to the pan and saute the chopped onion and celery until soft. Add the meat back into the pot. Add 1 can Swansons veggie broth, and enough warm water to cover the meat. On med/high heat cooking, string constantly till it thickens and boils. Be sure to stir up into the mix any browned bits from the bottom. Lower heat so it simmers gently. Cook for 1 hour covered stirring occasionally. Add more water to keep the level above the meat. Cut up your veggies into about 1" cubes and add to pot. Add more water if needed to cover the mix wll. Cook another hour until all veggies are tender. Salt and pepper to taste.

Steps:

• In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
• Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
• Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
• Enjoy. Excellent with a crusty bread.