> 3 carrots
> 4 cloves garlic
> 3 bay leaves
> 2 tbsp Worcestershire
> 8 cups of hot water ( use 1 1/2 for soaking the morels)
> 1.5 lbs cubed elk meat inside round steaks
> 1 leek diced
> 1 onion diced
> 1-2 russet potatoes diced very small
> 3 russet potatoes cubed (1 more if gluten-free)
> 1 tsp paprika
1. So cube up your elk meat nicely, look at how clean it is. If you aren’t going gluten-free, you can toss them and coat them with flour then fry them up. If you are gluten-free, skip the flour and just fry them up until the meat is browned on all sides.
2. Soak your morels in hot water for about 30 minutes, I used about a cup and a half. See all that beautiful brown liquid there? DO NOT THROW IT OUT. You are going to put it into the pot.
3. You may be wondering why the potatoes are cubed in different sizes. The smaller cubed russets are going to dissolve much faster than the large, and by using russets they are going to give us a creamier soup base, which is really important if you are skipping the flour. I skipped flour in the entire recipe and you can see how beautiful it looks.
4. Sautee the onions, leeks and carrots quickly and then toss into the crock pot. Add in the rest of the ingredients and cook for 4-5 hours on high in your crock pot, again, this depends on how hot your crock pot gets. The elk meat needs to be almost falling apart tender and the potatoes/veggies very soft.
5. Taste your stew a few hours in and season accordingly. I like a lot of Worcestershire in mine so I added more in later on.
6. When the stew is ready to rock, take out a couple of cups of stew, heavy on the potatoes. This is why if you are going gluten-free you add in an extra potato.
7. The simplest way to go gluten-free in a stew is to use potatoes as the thickener.
8. Stir your pureed mixture back into the stew to thicken it up