Hearty Stew with Moose and Guinness
Cozy up with a bowl of Hearty Stew with Moose and Guinness, a soul-warming dish that brings a rustic twist to classic comfort food. This recipe combines tender, slow-cooked moose meat with the rich, malty depth of Guinness beer, creating a luxurious base that’s simmered to perfection with aromatic vegetables, fresh thyme, and a touch of tomato paste for extra depth. Hearty chunks of carrots and creamy potatoes make this stew a one-pot wonder that’s both filling and flavorful. With its rich broth, savory herbs, and bold flavors, this stew is the perfect centerpiece for a cozy gathering or a chilly evening. Serve with crusty bread or atop buttery mashed potatoes to truly savor every bite of this hearty, flavorful stew!
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Recipe Information
Ingredients
- 1.5 pounds moose meat (cubed)
- 12 fluid ounces Guinness beer
- 2 cups beef stock
- 3 carrots (sliced)
- 4 medium potatoes (cubed)
- 2 celery stalks (chopped)
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the moose meat with salt and black pepper, then brown it in batches, making sure not to overcrowd the pot. Remove the browned meat and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Stir in the tomato paste and cook for another minute, ensuring it's evenly distributed.
Pour in the Guinness beer, scraping the bottom of the pot to deglaze and lift browned bits.
Add the beef stock, thyme, bay leaf, and browned moose meat back to the pot. Bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Let the stew simmer for 1.5 hours, stirring occasionally.
Add the potatoes to the stew and simmer for an additional 30 minutes or until the potatoes are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the thyme sprigs and bay leaf before serving.
Serve hot with crusty bread or over mashed potatoes for a hearty meal.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 30.8 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 6958 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
