Elk Stew

• 6 cups water
• 3 teaspoons instant beef bouillon (or 3 cubes)
• 3 teaspoons instant chicken bouillon (or 3 cubes)
• 4 garlic cloves, minced
• 1/2 teaspoon black pepper (or more to your taste)
• 1/3 cup cilantro, chopped (or more to your taste)
• 1 tablespoon dried basil
• 1 cup anaheim pepper
• 1 1/2 lbs elk meat, cut into 1-inch pieces (or meat of your choosing)
• 1 medium onion, cut into 1/2-inch pieces
• 2 stalks celery, chopped into 1/8-inch to 1/4-inch slices
• 5 medium potatoes, peeled and diced into 1/2-inch cubes
• 2 carrots, peeled and cut into 1/8-inch slices
• 2 cups sliced mushrooms (fresh is best)

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. Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
3. Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
4. Enjoy. Excellent with a crusty bread.

water, instant beef bouillon, instant chicken bouillon, garlic, black pepper, cilantro, basil, anaheim pepper, elk meat, onion, stalks celery, potatoes, carrots, mushrooms

Taken from www.food.com/recipe/elk-stew-440126 (may not work)