Elk Irish Stew

Irish stew is the epitome of comfort food. This celebrated Irish dishes composition is a matter of dispute. Purists maintain that traditional ingredients are mutton,potatoes onions, and water. Oth-ers would add such items as carrots, turnips, and pearl barley; but the purists maintain that they spoil the true flavour of the dish. The ingredients are simmered slowly for up to two hours. We have prepared a non traditional version using elk shoulder meat but have honoured the simplicity of the dish in its ingredients and preparation to ensure purity in flavour


2 pounds Elk shoulder cut in 1-inch chunks
Salt and pepper
4 tablespoons vegetable oil
2 pounds onions, cut in wedges
1 pound carrots, cut in 1-inch lengths
8 once Celery, cut into 1 inch lengths
4 cups chicken, elk or beef broth
1 large sprig thyme
2 pounds new baby potatoes, whole



1. Pat elk dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
2.Set meat aside and add onions, carrots and celery to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 de-grees.
3. Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange pota-toes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
4. Bake for about 1 hour, until elk is quite tender when probed with a fork. Remove fat from top of broth..