Elk Stew

Elk Stew

1-1 1/2lb elk meat, cut in 1/2 inch cubes
1/2 cup flour
2-4 tablespoons olive oil divided
1 cup baby portabella mushrooms
3 stalks celery, sliced
1 medium onion, diced
2 carrots, 1/4 inch chunks
2 russet potatoes, 1/2 inch chunks
1 bay leaf
1 tablespoon Monterrey Grill Steak Seasoning
salt
pepper
1 quart (4 Cups) beef broth

Thickening
2 tablespoons flour
1 cup cold water

8 servings

Heat 2 tbsp. olive oil in Dutch Oven
Mix flour, salt& pepper together and dust 1/2 the meat, placing in the hot oil.
Brown on all sides and repeat with the rest of the meat, adding more olive oil if necessary.
Remove the meat from the pan and drain on a paper towel.
Add the onion and celery to the pan and add a pinch of salt.
Use the juices from the onion and celery to deglaze the pan, scraping up the brown bits on the bottom.
When the onions& celery start to get soft, add the mushrooms and a pinch of salt.
Sautee until the mushrooms start to "collapse".
Add the carrots, potatoes, bay leaf, steak seasoning and beef broth.
Cover, simmering at least 2-3 hours if possible.

If you need thickener, add the flour to the cold water and beat with a fork. Bring stew to a boil and strain
water and flour mixture into stew.  Stir until it comes back to a boil, set to simmer and cover again for
15 minutes. Season with salt and pepper as desired.