Kat's One-Pot Elk Vegetable Stew





1-1/2 pounds elk steak
1, #1 can (12-ounce) can diced tomatoes
4 large carrots, cut in 1/2-inch circles with crinkle cutter
4 large potatoes
1 medium onion, diced
2 celery stalks (oriental cut), with hearts and leaves chopped
1 cup frozen petite peas (add 10 minutes before serving)
3 and ½ tablespoons quick tapioca
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Accent
2,1-ounce packages au jus mix
1 teaspoon dried parsley
1 teaspoon garlic powder
3 tablespoons been bouillon granules
4 cups water


Pound the elk steak to tenderize. Cut into bite-sized pieces, dust with flour and brown in small amount of oil until almost done. Add meat along with remaining ingredients (except peas) to a Dutch oven or other oven-proof pot with a tight-fitting lid. Bake at 300 degrees for 6 hours. Just before serving, add peas and cook just enough to heat them (about 10 minutes). Serve on a cold Winter day along with baking powder biscuits. Other vegetables may be added.

Zambia, a landlocked country in south-central Africa, is about one-tenth larger than Texas. It is surrounded by Angola, Zaire, Tanzania, Malawi, Mozambique, Zimbabwe, Botswana, and Namibia. The country is mostly a plateau that rises to 8,000 ft (2,434 m) in the east.