Trio of wild game stew.

As the weather chills, our focus as home chefs changes. We go from smokers and grills to the stock pots and slow cookers. Many home chefs are scared of soups and stews. I’ve heard from many DIY chefs that soups and stews take to much time, effort and ingredients. I’m here to show you its a lot easier than you think. Here is a easy recipe that takes simple ingredients and creates an amazing stew that will have your whole family asking for seconds. I used leftover game stew meat from elk, antelope and mule deer but you can use any cut of red meat.

Wild game stew

2 pounds wild game stew meat cut into 1 inch squares
3 large potatoes cut into 1 inch squares
5 large carrots chopped
4 stalks celery chopped
4 cloves garlic diced
1 medium brown onion sliced
1 1/2 cups flour
(can be omitted for gluten free)
1tablespoon garlic powder
1tablespoon pepper
1 teaspoon salt
6 cups broth or stalk
(Beef or homemade game stock)
Olive oil
4 tablespoons Worcestershire sauce


In plastic bag add flour, garlic powder, salt, and pepper. Seal bag and shake flour to mix. Add stew meat to bag seal again and shake, coating meat. Set meat aside.

In large skillet heat oil over medium, add onions and garlic, sauté until onions are translucent. While onions are cooking add broth, Worcestershire sauce, carrots, potatoes and celery to slow cooker and turn crockpot on to low.
Once onions and garlic are cooked add to crockpot.

Next using the same skillet add more oil and stew meat. Remember you are just browning the meat not cooking it all the way through. ( By browning your meat it will stay together in the slow cooker without falling apart.) Once meat is browned add it to the slow cooker.

Put the lid on and walk away!!

Leave it alone, no stirring, no worries.
Just enjoy the smell of this amazing dish every time you walk into the house!

Come back in 6-8 hours and enjoy!




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