Serves: 4

Ingredients

2 pounds elk or venison steaks, cut in large cubes or a 2 pound roast cut into large cubes
4 large russet potatoes
2 large white onions, if you can get Walla Walla sweet onions that's good too
4 carrots
2 bay leaves
3 cups water or beef stock if you have it
kosher salt and freshly ground pepper

Directions

Wash the potatoes and chop into large chunks leaving the skin on. Peel carrots and onions and cut into large chunks.
In a dutch over or a large pot with a lid add the potatoes, meat, then veggies on top. Cover with the liquid and add the bay leaves.
Put on a low heat and cook for about 2 1/2 hours or until meat is tender and veggies are cooked. Taste, then season with salt and pepper.
Remove bay leaves if you like.

Footnotes

If you're using beef stock you might not need as much salt so make sure you season towards the end of the cooking time and ALWAY TASTE it first.