Savory and Hearty Elk Stew Recipe (2024)

FAQs

How do you make stew more savory? ›

Elk is very lean, and as such is best enjoyed rare to medium-rare. When cooking elk steaks, a short duration, high-temperature sear is ideal, locking in the elk's natural juices without drying it out. An internal temperature of 120-125 degrees is best, with a resting period of at least 5 minutes.

The first step to a flavorful stew is browning the meat. Searing it over high heat gives the meat a deeper, richer flavor thanks to the Maillard reaction, a chemical reaction that browns and caramelizes the exterior of the meat.

Vinegar can add depth of flavour to soups, sauces, and stews. Especially great for tomato-based recipes, you can add a couple of tablespoons of vinegar towards the end of the cooking process to amplify the flavours of your other ingredients.

Glutamate is an amino acid that is found in virtually every food. It's a big part of protein-rich foods like meat, eggs and cheese, but is also found in fruits and vegetables. And, it is what's responsible for giving foods the umami (savory) flavor that makes them taste delicious.

You can enjoy more protein and vitamins and minerals like B12, iron, zinc, niacin, phosphorus, thiamine, and riboflavin from an average cut of elk than you could from chicken, lamb, or beef. This nutritious bite helps lower the risk of heart disease, boosts your immune system, and can improve your overall health.

Whisk together canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a small bowl until combined. Place elk steak in a large resealable plastic bag and pour in Worcestershire mixture. Coat steak with marinade, squeeze out excess air, and seal the bag.

Elk is so lean that it is more prone to overcooking and drying out than beef or chicken. The key to cooking elk well is to either cook it hot and fast, or low and slow.

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

How to make stew taste richer? ›

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.

To add acid to a dish. All that means is that it tastes brighter and fresher. Citric acid, the kind found in lemon and lime juice breaks down at higher heat so it is added when cooking is complete.

Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

Seems like a no-brainer, right? The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.

Add umami-rich sauces

Use umami-rich sauces like soy sauce, miso paste or fish paste/sauce when cooking, and your vegetable dishes will be decidedly more flavorful. Adding as little as one tablespoon of one of these will make your dish more savory and complex.

Personally I would add as many aromatics and flavor enhancing substances that I like. If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste.

Pack in umami flavor.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

Umami, the “savory” taste, is exemplified by the amino acid glutamate, which has been extensively used in the food supply as a sodium salt (monosodium glutamate; MSG) or via glutamate-rich ingredients (eg, hydrolyzed yeast extract) to enhance flavor of savory products (soups, meats, cheese, etc.).