Rocky Mountain Elk Stew

Step 1

Heat 2 tablespoons of the butter or oil in a large soup pot with a lid over medium-high heat. Salt the stew meat well, then dust in the flour. Brown the meat in batches, making sure they do not touch each other. Remove the meat to a bowl as it browns and reserve.

Step 2

When all the meat is nicely browned, add the remaining oil and the chopped onion. Stir well, and brown this well, too.

Step 3

While this is happening, put 2 of the roasted chiles into a blender with the stock and puree.

Step 4

Add the garlic and stir to combine. Return the meat to the pot, along with any juices that have collected in the bowl. Pour the contents of the blender into the pot. Crush the dried mushrooms in your hands and add to the pot. Fill the blender bowl again with water and pour that into the pot. Finally, add the beer. Bring all this to a simmer, add salt to taste, partially cover the pot, and let this cook gently.

Step 5

If you are using dried beans, wheat berries or barley and greens, now is the time to cook them. If you are using canned beans, wait.

Step 6

After about 2 hours, add the carrots and the sage, as well as the parsnip, if using. When they are tender, about 40 minutes or so later, add the remaining green chiles, and any of the other optional ingredients you happen to be using. Taste for salt and black pepper and serve.