There is nothing quite as comforting as a warm stew on a cold winter’s day. This recipe here is one to bookmark, as it is so delicious and full of great flavors.
I recently came into possession of some delicious moose meat straight from Newfoundland and have been cooking up every moose recipe I can think of!
This recipe here does call for ground moose meat, but you can use stewed meat as well. Just see how to do so in the ‘substitutions’ section below!
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Moose stew ingredients
- Ground moose meat. You’ll find the hearty, protein-packed moose to be the perfect addition to this stew.
- Onion, garlic, carrots and potatoes. Its incredible the depth and flavor just a few simple vegetables provide!
- Beef broth. I love using beef broth, as you see in many of my soups and stews; however, with a few extra spices added, you could use water for a similar effect.
- Spices. We are using a combination of sea salt, ground black pepper, and celery salt to complement the natural flavors of the moose meat and vegetables.
- Worcestershire sauce and tomato sauce. I love the rich umami flavor that the Worcestershire sauce brings, and the deliciously sweet and acidic flavor of the tomato sauce completes the flavor of the stew.
Moose stew recipe instructions
1. Brown the meat.
Using a dutch oven, you can brown the moose meat right in the pot with a bit of oil. You’ll also want to saute the onions and garlic with the meat.
Top tip: if you are making this in something other than a dutch oven, brown the meat in a saucepan before transferring it to your soup pot.
2. Add the broth.
Once the meat is cooked through, stir in broth, tomato sauce, Worcestershire sauce, and all the spices. Bring it to a boil, then reduce the heat to a simmer.
3. Add vegetables and simmer.
Now, carefully add your carrots and potatoes to the broth, cover it with a lid, and continue to simmer until they are soft. Just about an hour and a half is enough time!
4. Thicken the broth (optional)
Once the stew is just about ready, you can thicken it by dissolving three tablespoons of flour in two tablespoons of water and adding it to your moose stew.
Stir it in well and let it cook for an additional ten minutes or so.
Serve and enjoy!
Once your vegetables are soft, which you can check by piercing with a fork, I like to leave it to sit and rest for an hour, off the heat, to give the flavors time to really meld together.
Stew is a lot like chili; it just keeps getting better the longer it sits.
Then, just serve it with your favorite homemade bread and enjoy!
Moose stew tips
This stew tastes even better the next day. Simply store it in the fridge for up to 4 days and reheat it on the stovetop.
Have everything prepared ahead of time to ensure each step goes as smoothly as possible.
Don’t be afraid to use plenty of herbs and spices in addition to my suggestions when seasoning your stew.
The longer your stew simmers, the more tender and flavorful it will be. Aim for at least an hour and a half of simmering to really let the flavors develop.
Substitutions
Using moose stew meat. You can easily substitute ground moose for moose stew meat by searing the stew meat in a dash of cooking oil for about a minute. Then, just remove the meat and saute the garlic for a few seconds.
The moose stew meat doesn’t have to cook through yet, as there will be plenty of time to cook while it’s simmering on the stove.
Use any kind of broth you have on hand! I have used beef broth, chicken broth, and vegetable broth; however, you could use moose broth if you have any 🙂
Mix and match your favorite seasonings. Try adding a few pinches of sage, thyme, and even a bay leaf for an Italian spin.
Enjoying your hearty moose stew
I do hope you enjoy this simple and delicious moose stew recipe. I love to make different types of soups and stews as we head into the cooler months, and this moose stew recipe has been a welcome addition.
If you made it and loved it, I would love for you to leave a review below! As always, if you are looking for more great recipes, check out a few of these favorites below.
Hearty Moose Stew Recipe
Ingredients
- 1 tablespoon of cooking oil
- 2 pounds of ground moose
- 1 onion finely chopped
- 2 cloves of garlic minced
- 5 cups of beef broth
- 1 can 15 ounce of tomato sauce
- 1/2 tablespoon of Worcestershire sauce
- 1/2 tablespoon of sea salt
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of celery salt
- 4 large carrots peeled and cut in thirds
- 3 potatoes peeled and cubed (approx 1.5 lbs)
Instructions
- Heat the cooking oil in your dutch oven over medium-high heat.
- Add the ground moose to the pot and stir in the chopped onion and minced garlic. Cook until the meat is browned and the onions are translucent, stirring occasionally.
- Once the meat is browned, stir in the beef broth, tomato sauce, Worcestershire sauce, and all the spices. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add in the carrots and potatoes, and stir well to combine. Cover the dutch oven and let it cook for about an hour and a half, or until the vegetables are tender
- To thicken the stew, dissolve 3 tablespoons of flour in 2 tablespoons of water and stir it into the stew for the last 10 minutes of cooking.
- Once the stew is done, remove it from the heat and ladle it into bowls to serve.
Notes
- You can substitute with ground beef or any other ground game meat.
- For more flavor, try adding in some chopped fresh herbs like thyme or rosemary.
- Leftover stew can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
