Elk & Barley Stew
Elk is leaner and slightly more mineral in flavor than beef, and it rewards the same low-and-slow treatment you'd give a tougher cut of chuck, which is exactly what this stew is built around. Browning the meat in batches rather than all at once matters more here than with a milder cut of beef, since crowding the pot steams the meat instead of searing it and leaves behind the deep, browned flavor the rest of the stew depends on. Pearl barley goes in partway through the cook rather than at the very start, since it needs less time than the meat to turn tender and would otherwise break down into mush by the time everything else is ready. The result is a thick, substantial stew rather than a thin soup, closer in texture to a hotdish than a broth-based dish, and it's meant to be eaten with a spoon and a thick slice of bread rather than served over anything. This is a good pot to have going on a day the wind picks up outside, since it only gets better the longer it sits on low heat.
Ingredients
- 2 lb elk stew meat, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 2/3 cup pearl barley
- 2 medium potatoes, cubed
- Salt and black pepper, to taste
Instructions
- Toss the elk cubes with the flour, salt, and pepper until lightly coated.
- Heat the oil in a large heavy pot over medium-high heat and brown the elk in batches, about 4 minutes per batch, so it sears rather than steams. Set aside.
- In the same pot, add the onion, carrots, and celery and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.
- Stir in the tomato paste and cook for 1 minute, then return the browned elk to the pot.
- Add the beef stock, bay leaves, and thyme. Bring to a simmer, cover, and cook on low for 1 1/2 hours, until the meat is nearly tender.
- Stir in the barley and potatoes, and continue simmering, covered, for another 40 to 45 minutes, until the barley and potatoes are tender.
- Remove the bay leaves, season with salt and pepper, and serve hot.
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