BURGUNDY ELK VEGETABLE STEW

by MarDee McDougal
(McMinnville, OR USA)

1 ½ pound elk round Steak - cut into “stew meat size pieces”
1 T. Vegetable Oil
1 t. dry thyme leaves
½ t. salt
½ t. ground pepper
¾ c. Burgundy Wine
¾ c. beef broth OR -- 1 bouillon cube mixed in ¾ c. water
3 large garlic cloves – crushed
1 medium onion – cut into 8ths
1 c. whole kernel corn
3 large potatoes - peeled & chopped into medium size pieces
1 T. basil
1 t. celery seed
1 T, Beef Bullion granules
½ of small pkg of baby carrots
Get out your big cast iron skillet. Put the oil in & start browning the meat. When nearly all browned…add the crushed garlic…BE CAREFUL IT DOESN’T BURN. Turn all this into your crock pot. Add remaining ingredients…mix it up well. Put the lid on….turn the heat on HIGH … & let it cook for a couple hours …or until it’s starting to bubble real good. Then turn heat down to LOW & let it cook for 6 or 8 hours.
At that point, I put mine in the refrigerator & pulled it out in the morning & let it cook another 4 or 5 hours. Check the amount of liquid. You MAY need to add about 1 more cup. About 2 hours before serving add:
4 T. Cornstarch mixed with 4 T. of the stew juice. Mix well.
Put the lid back on & let it cook until thickened & you’re ready to serve with BIG THICK slices of bread or cornbread.

BE SURE TO START THIS THE DAY BEFORE YOU WANT TO SERVE IT. THAT GIVES TIME FOR IT TO SIT OVER NIGHT & RE-HEAT THE NEXT DAY TO BRING OUT THE BEST OF THE FLAVORS!!