Elk and Barley Stew

Ingredients

Olive oil

2 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Worcestershire sauce

2 tablespoons

Tomato paste

3 tablespoons

Beef broth

4 cups

Garlic

4 cloves, minced

Onion

1 large, chopped

Celery

2 stalks, chopped

Carrots

2 medium, sliced

Barley

1 cup, rinsed

Elk meat

2 pounds, cut into 1-inch cubes

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the elk meat and sear until browned on all sides, about 5-7 minutes. Remove the elk meat from the pot and set aside.
2. In the same pot, add the chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened, approximately 5-6 minutes.
3. Return the browned elk meat to the pot. Stir in the rinsed barley, beef broth, tomato paste, Worcestershire sauce, salt, and black pepper.
4. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the elk meat is tender and the barley is fully cooked, stirring occasionally.
5. Taste and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh herbs if desired.