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Elk and Barley Stew
Embrace the flavors of the wild with this hearty Elk and Barley Stew, perfect for chilly nights. Tender chunks of elk meat, rich in flavor, are slow-cooked with a medley of fresh vegetables and nutty barley, creating a dish that warms both the body and soul. This stew not only nourishes but also connects us to the traditions of hunting and gathering, reflecting a rustic lifestyle where meals are crafted with passion and care.
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
- 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.
- 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.
- Return the browned elk meat to the pot. Stir in the rinsed barley, beef broth, tomato paste, Worcestershire sauce, salt, and black pepper.
- 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.
- Taste and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh herbs if desired.
Tips
- For added depth of flavor, consider adding a splash of red wine during the sautéing of the vegetables.
- You can also substitute elk meat with venison or beef if preferred.
- This stew can be made a day in advance; the flavors deepen as it sits!
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 400 Fat: 15g Carbs: 40g Protein: 35g Sodium: 600mg Sugar: 5g
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