Moose stew is a rich and comforting dish that showcases tender moose meat, hearty root vegetables, and a deeply flavorful broth. This traditional Canadian dish is perfect for cold weather, offering a warm, rustic, and satisfying meal. Slow-cooked to perfection, this stew allows the flavors to meld beautifully, creating an authentic wild game experience that’s both nourishing and delicious.
Why You’ll Love This Recipe
- Traditional Canadian Comfort Food – A staple in Northern and rural Canadian cuisine.
- Rich & Flavorful – Slow-cooked moose meat becomes incredibly tender, absorbing the deep flavors of herbs and spices.
- Perfect for Cold Weather – A warm and hearty meal ideal for winter days.
- Versatile Cooking Methods – Can be made in a slow cooker or on the stovetop.
- Nutrient-Rich – Moose meat is a lean, high-protein alternative to beef, making this stew a healthy option.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Stew:
- 2 lbs moose meat, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 1 cup frozen peas
- 3 cups beef or game broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 bay leaves
For Thickening:
- 2 tablespoons cornstarch (mixed with ¼ cup water)
Directions
1. Sear the Meat
- In a large pot or skillet, heat vegetable oil over medium-high heat.
- Brown the moose meat on all sides to develop flavor.
- Transfer to a slow cooker or large pot for stovetop cooking.
2. Sauté the Aromatics
- In the same pan, sauté the onions and garlic until softened.
- Stir in tomato paste and cook for 1 minute to enhance the depth of flavor.
- Transfer to the slow cooker or pot.
3. Assemble the Stew
- Add carrots, potatoes, peas, broth, wine (if using), Worcestershire sauce, thyme, rosemary, black pepper, salt, and bay leaves.
4. Cook the Stew
- Slow Cooker Method:
- Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender.
- Stovetop Method:
- Simmer covered for 2-3 hours, stirring occasionally to prevent sticking.
5. Thicken the Stew
- In the last 30 minutes, mix cornstarch with ¼ cup water and stir it into the stew to thicken the broth.
6. Serve
- Remove the bay leaves before serving.
- Serve hot with crusty bread or buttered biscuits for a complete meal.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 6 hours
- Total Time: 6 hours 15 minutes
- Servings: 6
Variations
- Venison or Beef Stew: If moose meat isn’t available, substitute with venison, beef, or bison.
- Extra Hearty Version: Add parsnips, turnips, or mushrooms for more depth.
- Spiced-Up Version: For a touch of heat, add red pepper flakes or a splash of hot sauce.
- Gluten-Free Alternative: Use arrowroot powder instead of cornstarch for thickening.
- No-Wine Option: Replace red wine with extra broth or cranberry juice for added richness.
Storage/Reheating
- Refrigeration: Store leftover stew in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
FAQs
1. What does moose meat taste like?
Moose meat is lean, slightly sweet, and rich in flavor, similar to venison but with a milder taste.
2. Can I use a different type of meat?
Yes, venison, beef, or bison are excellent substitutes for moose in this recipe.
3. How do I make this stew without a slow cooker?
Follow the stovetop method, simmering for 2-3 hours in a large pot until the meat is tender.
4. What’s the best way to tenderize moose meat?
Slow cooking is key, but marinating the meat in red wine or buttermilk overnight can help tenderize it further.
5. Can I make this stew in an Instant Pot?
Yes! Cook on high pressure for 45 minutes, then do a natural release before stirring in the cornstarch mixture.
6. Should I trim the fat from the moose meat?
Moose meat is naturally lean, so trimming isn’t necessary. If there are connective tissues, remove them for a more tender texture.
7. What’s the best way to serve moose stew?
Pair it with crusty bread, mashed potatoes, or wild rice for a complete meal.
8. Can I add more vegetables?
Absolutely! Turnips, parsnips, celery, or mushrooms are great additions.
9. How do I prevent my stew from being too watery?
Thicken with cornstarch as directed, or let it simmer uncovered for the last 30 minutes.
10. What kind of wine works best in this stew?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir enhances the depth of flavor.
Conclusion
This slow-cooked moose stew is a rich, hearty, and deeply flavorful dish that highlights the best of Canadian wild game cooking. Whether you make it in a slow cooker or on the stovetop, the result is tender, succulent meat in a thick, aromatic broth. Perfect for cold nights, family gatherings, or rustic meals, this authentic moose stew is a must-try for any lover of comfort food!
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Slow-Cooked Moose Stew
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
A rich and comforting stew made with tender moose meat, root vegetables, and a flavorful broth, slow-cooked to perfection. This rustic dish is a true taste of the Canadian wilderness!
Ingredients
For the Stew:
- 2 lbs moose meat, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 1 cup frozen peas
- 3 cups beef or game broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 bay leaves
For Thickening:
- 2 tablespoons cornstarch (mixed with 1/4 cup water)
Instructions
-
Sear the Meat:
- In a large pot or skillet, heat oil over medium-high heat.
- Brown the moose meat on all sides. Transfer to a slow cooker or large pot.
-
Sauté the Aromatics:
- In the same pan, sauté onions and garlic until softened.
- Add tomato paste and cook for 1 minute. Transfer to the slow cooker.
-
Assemble the Stew:
- Add carrots, potatoes, peas, broth, wine (if using), Worcestershire sauce, thyme, rosemary, black pepper, salt, and bay leaves.
-
Cook:
- Slow Cooker Method: Cook on low for 6-8 hours or on high for 4-5 hours.
- Stovetop Method: Simmer covered for 2-3 hours, stirring occasionally.
-
Thicken the Stew:
- In the last 30 minutes, stir in the cornstarch mixture to thicken the broth.
-
Serve:
- Remove bay leaves and enjoy hot with crusty bread!
Notes
- For a richer flavor, marinate the moose meat in red wine and herbs overnight.
- If moose meat is unavailable, substitute with venison, bison, or beef.
- Leftovers taste even better the next day—store in the refrigerator for up to 3 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course / Stew
- Method: Slow-Cooked
- Cuisine: Canadian
