1 lb. elk sirloin, cut into small pieces
5-6 medium potatoes, cubed
5 carrots, sliced
1/2 onion, sliced
1 package dry onion soup mix
1/4 t. basil
1/4 t. pepper
1 1/2 cups water
3 T. cornstarch
Put vegetables in bottom of crockpot. Place meat on top of vegetables. In a small container with a tight-fitting lid, mix cornstarch with 1/4 c. water. Shake well until well blended. In a bowl, mix water, soup mix, basil, pepper and cornstarch mixture. Pour into crockpot. Turn crockpot on high and cook for 6-8 hours. Add additional water as necessary as stew cooks.
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Tips: I adapted this stew to use some elk that a friend gave us. Obviously, beef can be easily substituted. Stew is always great serves with biscuits. I have a Rival 5 Qt Crock Pot and it works great for me.
Recipe from Stacy w/adaptations from Down Home Cookin' Without the Down Home Fat