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Caldo de Alce – Elk Stew Recipe

ByMia Anstine

Along the lines of the last recipe I shared, I’m creating an elk stew today. We usually make “Caldo de Rez,” a beef broth stew. I call it the original bone broth. As with many of my creations, I make them with what I have, so I’m substituting elk meat today. This is a hearty and nutritious dish. Let’s make “Caldo de Alce,” a comforting elk broth stew perfect for warming up on a cool day!

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Caldo de Alce | Elk Stew

Prep Time10 minutes
Cook Time2 hours
Author: Mia Anstine

Equipment

  • 1 7 quart Stock Pot See the "Shop" button above.

Ingredients

  • 4-6 quarts water (begin with 4 quarts, and add only hot water as necessary to cover the meat and vegetables)
  • 1/2 small onion peeled and cut in half
  • 6 garlic cloves Peeled
  • 4 tbsp kosher salt
  • 2 pounds ribs or shank steak (bone-in steak)
  • 2 pounds stew meat
  • 4 beef bulion cubes See the "Shop" button above.
  • 12 mini ears of corn on the cob (already cleaned, cut and peeled)
  • 8 large carrots Chopped to the size of your liking, or one small bag of baby carrots.
  • 6 potatoes cut into chunks
  • 6 calabacita (Mexican zucchini) cut into chunks
  • 2 cups Mexican tomato sauce See the "Shop" button above.
  • 1 head cabbage Cut in 1/8 chunks
  • 1 bunch cilantro Washed and chopped

Instructions

  • In a large stock pot, bring water to a boil, then add the onion, garlic, bones, meat and salt. Allow this to boil for about 15 minutes or until the bits and foam rise. Strain the bits off the top.
  • Add bullion cubes and corn. Cover the pot with the lid and boil for about 45 minutes.
  • Add the carrots and potatoes, return the lid to cover the pot, and allow it to boil for another ten minutes.
  • Add the calabacitas and tomato sauce to the pot. Return the lid and boil for another ten minutes.
  • Add the chunks of cabbage to the pot and boil for another ten minutes or until the potatoes and carrots are softened.
  • Scoop a little of each item from the pot into a soup bowl. Our family likes to top the bowl with options such as cilantro, diced onions, cheese, Chaloula hot sauce and/or a squeeze of lime juice. (See the "Shop" button above)
  • The caldo can be served with Mexican rice, tortillas or other sides to your liking.

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