Elk Stew

Name: Elk Stew
Ingredients: 6 cups water; 3 teaspoons instant beef bouillon (or 3 cubes); 3 teaspoons instant chicken bouillon (or 3 cubes); 4 garlic cloves, minced; 1/2 teaspoon black pepper (or more to your taste); 1/3 cup cilantro, chopped (or more to your taste); 1 tablespoon dried basil; 1 cup anaheim pepper; 1 1/2 lbs elk meat, cut into 1-inch pieces (or meat of your choosing); 1 medium onion, cut into 1/2-inch pieces; 2 stalks celery, chopped into 1/8-inch to 1/4-inch slices; 5 medium potatoes, peeled and diced into 1/2-inch cubes; 2 carrots, peeled and cut into 1/8-inch slices; 2 cups sliced mushrooms (fresh is best)

14 ingredients

4 steps

Ingredients

6 cups water
3 teaspoons instant beef bouillon (or 3 cubes)
3 teaspoons instant chicken bouillon (or 3 cubes)
4 garlic cloves, minced
1/2 teaspoon black pepper (or more to your taste)
1/3 cup cilantro, chopped (or more to your taste)
1 tablespoon dried basil
1 cup anaheim pepper
1 1/2 lbs elk meat, cut into 1-inch pieces (or meat of your choosing)
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, chopped into 1/8-inch to 1/4-inch slices
5 medium potatoes, peeled and diced into 1/2-inch cubes
2 carrots, peeled and cut into 1/8-inch slices
2 cups sliced mushrooms (fresh is best)

Directions

1

In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
2

Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
3

Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
4

Enjoy. Excellent with a crusty bread.