A great one to warm you up on a cold winter day! Complete the field to table experience with this easy to make hearty stew.

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Servings: 6

  • 10 mL (2 tsp) canola oil
  • 575 g (1 lb 4 oz) moose, cubed
  • 2 small onions, cut into large chunks
  • 3 celery stalks, chopped
  • 5 carrots, peeled and chopped
  • 1 L (4 cups) no salt added beef broth
  • 5 medium yellow fleshed potatoes, peeled and diced
  • 750 mL (3 cups) mixed vegetables, frozen
  • 2 mL (1/2 tsp) parsley, dried
  • 2 mL (1/2 tsp) thyme, dried
  • 4 bay leaves, dried
  • 5 mL (1 tsp) pepper
  1. In a large shallow saucepan or Dutch oven, heat oil over medium heat. Brown the moose meat and put aside.
  2. Add the onions to the saucepan and cook for 2 to 3 minutes. Add the celery and carrots. Cook about 7-8 minutes, stirring frequently.
  3. Add the moose meat and stir. Add in broth, potatoes, frozen vegetables, parsley, thyme, bay leaves and pepper and stir. Cover, lower heat and simmer for 2 hours. Remove whole bay leaves before serving.


  • Want leftovers for lunches? Double the recipe and freeze for up to 4 months.
  • Having trouble finding moose meat? Substitute moose meat with a lean cut of beef such as round or loin.
  • Try some sweet potatoes or squash instead of potatoes.
  • Serve with a baked whole grain tortilla, bannock or flatbread for a little crunch.