Elk-Barley Stew

• 2 pounds Elk Steak Cubed
• 4 Tablespoons Oil For Browning
• 1 cup Flour (for Dredging)
• 8 cups Beef Stock
• 1 can 16 Oz Crushed Italian Tomatoes With Juice
• 1 whole Large Onion Cubed
• 2 cups Carrots, Sliced
• 1 cup Celery, Sliced
• 1 whole Large Idaho Potato Cubed
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Steak Seasoning
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Dried Basil, Crushed
• 1 teaspoon Dried Thyme, Crushed
• 2/3 cups Pearled Barley

1. Preheat oven to 250 degrees F.
2. Heat up 2 Tablespoons of oil in a large Dutch oven over medium heat.
3. Add flour and cubed elk to a zip top bag and shake to dredge. Remove elk from the bag and shake it to remove excess flour. Add elk in batches to the hot oil and cook until brown, about 4 minutes per side. Remove when browned and set the elk pieces on paper towels to allow excess oil to draim. When all the elk is cooked and drained add it back into the Dutch oven, along with all of the other ingredients. Cover with a heavy lid and place in 250 degree F oven for 6-8 hours until meat and veggies are very tender.
4. PS: I check on it every hour or so to stir and make sure there is enough liquid. If you feel like it needs a little extra liquid just add a little water. Serve with homemade cornbread.

elk, flour, beef, italian tomatoes, onion, carrots, celery, salt, pepper, garlic, onion powder, worcestershire sauce, dried basil, thyme, barley

Taken from tastykitchen.com/recipes/soups/elk-barley-stew/ (may not work)