Elk and Turnip Stew
This week there were lovely turnips at our local organic farm, so I thawed some elk meat (cut into stew-sized chunks) and pulled out the crock pot. I'm sure that beef stew meat would work equally well, if you don't have the game on hand. There was a nice, fragrant stew ready to eat when we arrived home. Perfect winter meal.
In a crock pot place:
3-4 small to medium sized turnips, peeled* and cut into chunks
3-4 large carrots, peeled and cut into chunks
2 garlic cloves, peeled and cut into quarters
2 celery ribs, sliced into chunks
2 pounds of stew meat
2 bay leaves
1 t. ground cumin
1 t. ground cloves
1/4 cup chopped fresh parsley leaves
freshly ground pepper
1 can (14 1/2 ounces) diced tomatoes with juices
1 cup hearty red wine
1 to 2 cups vegetable broth, to cover meat and vegetables
Cover and cook on low heat 8 to 10 hours.
*Turnips need to be peeled as the skin can be bitter.
This week there were lovely turnips at our local organic farm, so I thawed some elk meat (cut into stew-sized chunks) and pulled out the crock pot. I'm sure that beef stew meat would work equally well, if you don't have the game on hand. There was a nice, fragrant stew ready to eat when we arrived home. Perfect winter meal.
In a crock pot place:
3-4 small to medium sized turnips, peeled* and cut into chunks
3-4 large carrots, peeled and cut into chunks
2 garlic cloves, peeled and cut into quarters
2 celery ribs, sliced into chunks
2 pounds of stew meat
2 bay leaves
1 t. ground cumin
1 t. ground cloves
1/4 cup chopped fresh parsley leaves
freshly ground pepper
1 can (14 1/2 ounces) diced tomatoes with juices
1 cup hearty red wine
1 to 2 cups vegetable broth, to cover meat and vegetables
Cover and cook on low heat 8 to 10 hours.
*Turnips need to be peeled as the skin can be bitter.
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