Elk Stew In Tomatoes With Carrots

Whenever the weather gets cold there's nothing like a hearty stew to satisfy the appetite. Like all good stews, this one improves when reheated, so plan to cook at least a day ahead. Add some additional water on the 2nd or 3rd reheating if it becomes too thick.



Ingredients

1/3 cup all purpose flour
1 tbsp dry mustard
1/2 tsp salt
1/4-1/2 tsp ground black pepper
2 lb elk stew meat, cut into 1 inch cubes
1/4 cup olive oil
1 1/2 cups coarsely chopped onion
1 1/2 cups dry red wine
1 cup water
1 28oz can diced plum tomatoes
2 tbsp minced fresh parsley
2 cloves garlic, minced
1 bay leaf
8 sprigs fresh thyme
1 to 1 1/2 lbs carrots, scraped, split and cut into 1 inch lengths
1 to 2 tbsp chopped fresh parsley for garnish (optional)

Method

In a large plastic freezer bag combine the flour, dry mustard, salt and pepper.
Add the elk stew meat and shake to coat.

Heat the olive oil in a Dutch oven over medium to medium-high heat.
Add the coated stew meat to the hot oil.
Stir and turn the meat cubes often until browned on all sides, about 10 minutes.
Scrape any browned bits of coating from the bottom surface of the Dutch oven as the meat is cooking.

Add the onion and cook stirring occasionally until the onion softens, about 10 minutes.
Add the red wine, water, plum tomatoes, parsley, garlic, bay leaf, and thyme to the Dutch oven and bring the stew to a boil.

Remove stew from the burner, cover and cook in a 300F oven for 2 hours.
Remove stew from oven, let stand until it reaches room temperature then refrigerate overnight.

The next day remove the stew from the refrigerator and cook it covered for 40 minutes in a 350F oven, then reduce heat to 275F and continue to cook for 1 hour and 20 minutes.
Stir the stew once or twice while cooking at this stage.
In the last half hour of cooking, par boil the carrots in salted water, drain and add the carrots to the stew.

Serve stew topped with some chopped parsley, if so desired, accompanied with vegetables of choice.