Elk Stew with Mushrooms and Barley  

Ingredients: 

¼ Cup – Olive oil 

1# - Elk stew meat diced ¾" pieces 

8 oz. - Pearled barley 

32 oz. - Beef stock or bone broth 

1 Cup - Yellow onion medium dice 

1 Cup – Sliced Mushrooms, wild preferred 

2 Tablespoons - minced garlic 

½ Cup – Medium dice celery 

½ Cup – Medium dice carrot 

1 Cup (packed firm) – Chopped kale or baby spinach 

Salt and Pepper 

 

Directions: 

  1. Place a large Dutch oven on medium high heat. Add oil 

  1. Dice elk meat into approx. ¾ inch cubes and season with salt and pepper. 

  1. Add elk meat to oil and brown on all sides. 

  1. Add onion, mushrooms, celery, carrots and garlic to pan. Stir and cook for 2-3 minutes to soften. 

  1. Add beef stock and barley. Stir to combine and cover with a lid. Adjust heat to a low simmer and cook for at least 1 to 1/12 hours until barley is soft and stew consistency has been established. 

  1. Stir in spinach or kale and season with salt and pepper. 

Feeds 4-6 people