Ingredients

2 lbs. elk stew pieces
5-6 carrots
4-5 potatoes
1-2 onions
Bay leaf (opt.)
2-3 tsp. beef bouillon

Cooking Instructions

Flour elk pieces, season with a little salt and pepper. Using Dutch oven brown in 1 to 2 tablespoons hot oil. When well seared add 6 cups of water, beef bouillon and bay leaf, cook/simmer for 1 hour or until tender. Cut up carrots, potatoes and onions into bite size chunks, add to meat. Cook/simmer for 1/2 hour or until tender. Thicken stew with 1/2 cup flour mixed with 1 cup cold water. Add to stew and cook until thickened. Add more water if extra gravy is desired. Remove bay leaf before serving. Serve with hot buttermilk biscuits. Serves 6.
 
 
 I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)