Elk Stew

• water↗6 cups

  6

• instant beef bouillon (or 3 cubes)↗3 teaspoons

  3

• instant chicken bouillon (or 3 cubes)↗3 teaspoons

  3

• garlic cloves, minced↗4 teaspoons

  4

• black pepper (or more to your taste)↗1⁄2 teaspoon

  ½

• cilantro, chopped (or more to your taste)↗1⁄3 cup

  1⁄3

• dried basil↗1 tablespoon

  1

• anaheim pepper↗1 cup

  1

• lbs elk meat, cut into 1-inch pieces (or meat of your choosing)↗1 1⁄2 lbs

  1 ½

• medium onion, cut into 1/2-inch pieces↗1

  1

• stalks celery, chopped into 1/8-inch to 1/4-inch slices↗2

  2

• medium potatoes, peeled and diced into 1/2-inch cubes↗5

  5

• carrots, peeled and cut into 1/8-inch slices↗2

  2

• sliced mushrooms (fresh is best)2 cups

  2

Step-by-step instructions

1. 1

   In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.

2. 2

   Turn burner down to medium and add the meat to the water. Cook for 10 minutes.

3. 3

   Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.

4. 4

   Enjoy. Excellent with a crusty bread.