soups stews and chili

Tagine Style Elk Fricassée

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 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.
  • 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)

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