Elk Stew with Root Vegetables
Elk Stew with Root Vegetables is a hearty, slow-cooked dish featuring tender chunks of lean elk meat simmered with potatoes, carrots, onions, and other root vegetables in a rich broth. This rustic stew is a staple in North American cuisine, particularly in regions like the Rocky Mountains and the Pacific Northwest, where elk is a common game animal.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in fat, thanks to the lean elk meat. It provides a good source of iron, zinc, and B vitamins from the meat, along with fiber and potassium from the root vegetables, with a typical serving containing around 350-400 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 28 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Iron | 4.2 mg |
| Zinc | 5.8 mg |
| Potassium | 620 mg |
| Vitamin A | 450 mcg |
| Vitamin C | 15 mg |
| Vitamin B6 | 0.6 mg |
| Niacin (B3) | 8.5 mg |
| Phosphorus | 310 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, elk stew is often associated with hunting traditions and outdoor cooking, reflecting a connection to the land and seasonal eating. Nutritionally, elk meat is a lean alternative to beef, offering high-quality protein with less saturated fat.
