Dutch Oven Elk Stew

• 2 lb elk stew meat ( can use deer or even beef)
• 2 tbsp oil
• 1 large onion, diced
• 1 large carrot, sliced or diced
• 1 stalk of celery, diced
• 8 oz white mushrooms, quartered
• 8 oz shitaki mushrooms, cut up
• 28 oz can of whole peeled tomatoes
• 1 lb red potatoes, quartered
• 1 28 oz.( from tomatoes) can filled w/ beef broth
• 1 tsp garlic salt
• 1 tbsp fresh cracked black pepper
• 2 bay leaves
• 1 tsp whole thyme leaves
• 1 biscuit mix

1. heat dutch oven, add oil.
2. add meat and brown well
3. add remaining ingredients except biscuit mix
4. place oven in coals
5. let cook on low simmer for 2 or 3 hours
6. check and stir every 30 min.
7. once the meat is tender, top with biscuit dumplings ( this is optional) cover and let bake another 20 min.
8. I like to let it stand in refrigerator over night and reheat next day.
9. this let's all the flavors mingle well.
10. ENJOY!

meat, oil, onion, carrot, celery, white mushrooms, mushrooms, tomatoes, red potatoes, tomatoes, garlic, pepper, bay leaves, thyme, biscuit mix

Taken from cookpad.com/us/recipes/332143-dutch-oven-elk-stew (may not work)