rosemary elk stew
Recipe Type: main
Prep time: 
Cook time: 
Total time: 
Yield: many
 
Ingredients
  • 2 lbs grass-fed elk stewing meat
  • ½ container of broth
  • 1 can of diced tomatoes (minimal ingredients)
  • a splash or two of red wine (optional)
  • 2 stalks of celery - chopped
  • 1 package mushrooms - sliced
  • 3 large carrots (I used rainbow ones) - chopped
  • 2 sweet potatoes - peeled and diced
  • ½ head of cauliflower - chopped
  • ½ head of broccoli - chopped
  • 1-2 red/orange pepper - chopped
  • 5 shallots - whole
  • 10-12 cloves of garlic - whole
  • 3 sprigs fresh rosemary - whole
  • sea salt
  • ground pepper
Instructions
  1. start by searing your elk meat (chunks) in a skillet on top of the stove (no need to overcook though, just brown/crisp the outside)
  2. remove and throw in your slow cooker
  3. next, wash all your veggies and cut them up into similar sized chunks
  4. toss them in your slow cooker as well
  5. pour in your liquid(ish) ingredients - broth, wine and diced tomatoes (canned) - note liquid in slow cooker should come up about ¾ of the way
  6. stir in the sprigs of rosemary and/or any other desired seasoning
  7. set your slow cooker on low and cook for 8-10 hours
  8. remove rosemary sprigs
  9. fill up your bowl
  10. enjoy!
Notes
• if you don't have access to elk...no worries...beef will do! You could even try it with certain cuts of pork or lamb. Also, the veggies that I used are not 'set in stone' - use whatever you have on hand, what is in-season or anything that you need to get rid of from the fridge! A scrumptious meal that is super simple, filling and comforting as the days get cooler!
Recipe by PALEOdISH at https://paleodish.com/appetizers/rosemary-elk-stew/