Tagine Seasoning adds a wonderfully aromatic, exotic element to this stew. Serve with couscous, rice or crusty bread.
30 min
PREP TIME
3h
COOK TIME
330
CALORIES
7
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 2 1/2 pounds (1.125 kilogram) elk meat, cut into ¾-inch (2 cm) cubes
- 2 tablespoon (35 milliliter) Tagine Seasoning Blend
- 1 package (946 milliliter) Original Chicken Cooking Stock
- 1 can (796 milliliter) diced tomatoes
- 1 package (25 gram) CLUB HOUSE BROWN GRAVY MIX
- 3/4 cup (175 milliliter) each diced Spanish onions, carrots and celery
- 2 tablespoon (30 milliliter) vegetable oil
Preparation
- 1 In large bowl, toss meat with Tagine Seasoning to coat; cover and refrigerate for 2 hours.
- 2 Preheat oven to 375°F (190°C). In bowl, stir stock, tomatoes and gravy mix to combine; set aside.
- 3 In Dutch oven (or other large, heavy-bottom, ovenproof pot), heat oil over medium-high heat; brown meat all over. Using slotted spoon, transfer meat to bowl. Return pot to stove; add vegetables. Sauté, stirring occasionally, until softened, 2 to 3 minutes.
- 4 Scrape meat and any juices back into pot; pour in tomato mixture. Bring to boil, stirring occasionally. Cover and transfer to oven. Bake until meat is tender, about 45 minutes.
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5
Test Kitchen Tip:
• If elk meat is unavailable, replace with venison, bison or beef.
• If sauce is a bit thin once cooked, return stew to stovetop and simmer, uncovered and stirring often, until sauce reduces and thickens slightly.
NUTRITION INFORMATION
(per Serving)
