2 pounds elk stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup red wine
2 cups beef or elk broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 bay leaves
Salt and black pepper, to taste
Preheat oven to 325°F.
Heat the olive oil in a Dutch oven over medium-high heat.
Add the elk meat and cook until browned on all sides, about 5-7 minutes.
Remove the meat from the Dutch oven and set aside.
Add the onion, carrots, celery, and garlic to the Dutch oven and cook until softened, about 5 minutes.
Add the red wine and deglaze the pan, scraping up any browned bits from the bottom.
Add the beef or elk broth, tomato paste, thyme, and bay leaves, and stir to combine.
Return the elk meat to the Dutch oven and season with salt and black pepper to taste.
Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
Bake for 2-3 hours, until the elk meat is tender and the flavors have melded together.
Remove the Dutch oven from the oven and discard the bay leaves and thyme sprigs.
Serve the braised elk with mashed potatoes or roasted root vegetables, and enjoy this recipe!