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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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A very flavorful stew with elk meat (can substitute beef or other game meat you wish to use). My husband inhaled it, went back for seconds the first time I made it. He doesn't do that unless he REALLY likes the dish. I've had to make this in triple batches when friends come over because they have to take some home with them. I would let you know if it freezes well but never enough left over to find out. Ingredients:
6 cups water |
3 teaspoons instant beef bouillon (or 3 cubes) |
3 teaspoons instant chicken bouillon (or 3 cubes) |
4 garlic cloves, minced |
1/2 teaspoon black pepper (or more to your taste) |
1/3 cup cilantro, chopped (or more to your taste) |
1 tablespoon dried basil |
1 cup anaheim pepper |
1 1/2 lbs elk meat, cut into 1-inch pieces (or meat of your choosing) |
1 medium onion, cut into 1/2-inch pieces |
2 stalks celery, chopped into 1/8-inch to 1/4-inch slices |
5 medium potatoes, peeled and diced into 1/2-inch cubes |
2 carrots, peeled and cut into 1/8-inch slices |
2 cups sliced mushrooms (fresh is best) |
Directions:
1. 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.
2. Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
3. Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
4. Enjoy. Excellent with a crusty bread.
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