Recipe: Elk-a-Bou Stew

Every Thursday on the Good Food Blog we share a recipe from our archives.

Outdoors-woman Nancy Smogor talked about her experience hunting caribou. She first shared this recipe for Elk-a-Bou Stew on September 6, 2008.

Keep reading for the full recipe…

Elk-a-Bou Stew

Makes 4 servings, approximately 1 ½ cup each

1 lb stew meat (any kind will work – for this recipe she combined elk and caribou)

1 cup chopped onion

2 Tablespoon flour

¼ tsp salt

¼ tsp pepper

3 cups fresh crimini or button mushrooms, halved (about ½-pound) use more if you like mushrooms

1 cup dry vermouth

1 cup chicken broth

3 Tablespoon fresh orange juice

1 tsp dried basil

½ tsp dried thyme

3 cloves garlic, crushed

1 (14.5 oz) can of crushed tomatoes

Parsley for garnish

Trim meat and cut into 1″ cubes. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add beef and onion; sauté five minutes. Combine flour, salt and pepper. Sprinkle over beef mixture and cook one minute; stirring constantly. Add mushrooms and next seven ingredients (mushrooms through tomatoes) and bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley.