Okay, here’s my favorite comfort stew; it’s good with beef and better with elk.
Cut the meat in chunks (how big depends on your taste), and brown; cover with beef broth or water. In a separate pan, boil some water a drop in a double handful of pearl onions. Boil them until the skins slide off easily, then drop them into the pot with the meat. Add carrots, pepper bacon, mushrooms (if you’ve got wild mushrooms, chanterelles, hedgehogs, puffballs or candy caps, they’re all great), garlic and red wine to taste. Extra black pepper, northwoods seasoning, a hit of red chile powder and tarragon are also really, really good. I like to cook my stew up until the meat is tender, then refrigerate it over night, skim off the congealed fat, and eat it on the second day…the flavors work better.
Nerd on the Fireline
Can you make some guesses on quantities, maybe do a little measuring next time you make it, so we can add your recipe?