Yak Stew

When we moved to K, I made lots of jokes about how our belongings would be following on the back of a yak. "Yup, our TV is on the back of a yak somewhere," I'd joke.

The fact that I have yet to see a live yak anywhere doesn't much figure into the jokes.

One thing you do learn, very quickly, is not to ask what sort of meat you're eating. You never know when the answer might be something you'd rather not know about, like "horse" or "dog".

So, I present to you my recipe for Yak Stew. (No, it's not really yak. But like the joke with our luggage, it's much funnier to think that it is.)

Plus, you get better faces from your victims friends that way.

I should note that when I create recipes, I very rarely will measure anything. If this is a problem, I figure I used no more than a pound of meat, and maybe two carrrots and one potato, onion, and pepper each. There was probably about a half teaspoon of the sage, thyme and cumin each.

Yak Stew


bite-size chunks of beef, trimmed of the fat
carrots, cut into slices
potato, skinned and chopped into chunks
onion, cut into wedges
green pepper, cut into chunks
2 cups beef broth (more if you like lots of broth)
ground sage
ground thyme
ground cumin


  1. In a large saucepan, heat vegetable oil. Saute meat in the oil until browned, sprinkling with salt and pepper.
  2. Once browned, add the broth all at once. Stir in carrots, potato, green pepper, onion and spices. Add in more pepper. Be as heavy-handed as you like. Pepper is your friend.
  3. Let simmer, covered, until the potato is cooked. You can let it go for longer, too, if you want.
  4. Serve hot.

If you make it, let me know what you thought!