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
Units
Scale
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
