Beer Elk Stew Recipe

  • 1½ pound meat (cut up roast or stew meat – not ground)
  • 1 can cream of mushroom soup
  • 1 pkg. dry onion soup mix
  • 1 soup can of beer

Put in crock pot on high.

Start cutting up the following and add to crock pot:

  • 1 cup fresh or canned tomatoes, diced
  • 6-8 small onions (I use 12 pearl onions)
  • 4-6 potatoes, cut up to bite size
  • 2-3 stalks of celery, cut up to bite size
  • 2-3 carrots, cut up to bite size
  • 1 tsp. Worcestershire sauce

Cook for two hours on high.

Turn down to medium to medium-low and cook for the rest of the day.

Note from the chef: We like it better if it sits in the refridgerator overnight, then reheated the next day.

Lori Faltinson, River Ridge Elk Ranch
Dakota City, Iowa
IEBA 3rd Cookbook