2 lbs. elk stew pieces, cut into small squares
5 carrots, sliced
4-5 small white potatoes
1 large yellow onion
Bay leaf
3 cubes Not Beef bouillon
1 cube Not Chik’n bouillon
1 T Worcerstershire sauce (vegetarian if you do not eat fish)
1 15 oz. can baby peas
2-3 T olive oil
Pat elk pieces dry with paper towel (meat will brown much better if it is dry). Heat oil in large stock pot. Sear elk pieces for about 5 minutes, or until brown. When well seared add 6 cups of water, bouillon, Worcestershire sauce, and bay leaf. Simmer uncovered for 1 hour or until tender. Add carrots, potatoes, and onion. Simmer for an additional 30 minutes to an hour, or until tender. To thicken broth, pour most of liquid off into a small saucepan and bring to a boil. Mix in 1/2 cup flour mixed with 1 cup cold water. Continue to boil until liquid is desired consistency. Add peas to stew, then pour thickened gravy back into pot. Serve with buttermilk biscuits and salad. You can add a little sherry for more flavor if desired.
