Moose Stew
Indulge in the rich, hearty flavors of classic Moose Stew, a soul-warming dish that celebrates the essence of rustic comfort food. Made with tender, slow-simmered moose meat, this recipe layers depth and complexity with aromatic herbs, earthy root vegetables, and the bold notes of red wine. The stew’s thick, velvety broth, enriched with beef or wild game stock, clings perfectly to every bite, offering a satisfying combination of flavors and textures. Perfect for cozy evenings, this one-pot wonder cooks low and slow, ensuring the meat becomes melt-in-your-mouth tender while the carrots, celery, and potatoes soak up all the savory goodness. Garnished with fresh parsley and best served with crusty bread or creamy mashed potatoes, this moose stew recipe is an unforgettable, hearty feast for six.
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Recipe Information
Ingredients
- 2 pounds moose meat
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 3 medium russet potatoes
- 3 large garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef or wild game stock
- 2 pieces bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup water
- 2 tablespoons parsley
Instructions
Cut the moose meat into 1-inch cubes and pat dry with paper towels to remove excess moisture.
Season the moose meat with salt and black pepper.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
In batches, sear the moose meat until browned on all sides, about 3-4 minutes per batch, then set aside.
Dice the onion, slice the carrots into rounds, and chop the celery and potatoes into bite-size pieces.
Add the onion to the same pot and sauté for 3-4 minutes until softened and translucent.
Mince the garlic cloves and add to the pot, cooking for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute to caramelize it slightly.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any flavorful bits.
Return the moose meat to the pot and pour in the beef or wild game stock.
Add the bay leaves, thyme sprigs, and a pinch of extra salt if needed.
Bring the stew to a simmer, cover, and reduce the heat to low. Let it cook for 2 hours, stirring occasionally.
After 2 hours, add the carrots, celery, and potatoes to the pot. Cook for an additional 45 minutes to 1 hour, or until the vegetables are tender and the meat is fork-tender.
In a small bowl, whisk together the flour and water to form a slurry. Stir this into the stew to thicken the broth slightly.
Simmer gently for 5-10 minutes to allow the flavors to meld and the broth to thicken.
Remove the bay leaves and thyme sprigs before serving.
Garnish with freshly chopped parsley and serve the stew hot with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1280 mg | 27% | |
*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.
