Prep time
10 min
This hearty stew is a great one to warm you up on a cold winter day. Moose is traditionally used in cooking in many Indigenous communities.
Cook time
150 min
Servings
6
Prep time
10 min
Cook time
150 min
Servings
6
Ingredients
- 10 mL (2 tsp) vegetable oil
- 575 g (1 ¼ lb) moose, cubed
- 1 onion, cut into large chunks
- 3 celery stalks, chopped
- 5 carrots, peeled and chopped
- 1 L (4 cups) no salt added beef broth
- 5 yellow fleshed potatoes, peeled and diced
- 750 mL (3 cups) frozen mixed vegetables
- 2 mL (½ tsp) dried parsley
- 2 mL (½ tsp) dried thyme
- 4 bay leaves, dried
- 5 mL (1 tsp) pepper
Directions
- In a large shallow saucepan or Dutch oven, heat oil over medium heat. Brown the moose meat and put aside.
- Add the onions to the saucepan and cook for 2 to 3 minutes. Add the celery and carrots. Cook about 7 to 8 minutes, stirring frequently.
- 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. Use a digital food thermometer to check that the moose has reached an internal temperature of 74 °C (165 °F).
- Remove whole bay leaves before serving.
Tips
- Serve with baked bannock, flatbread or whole grain tortilla for a little crunch.
- Having trouble finding moose meat? Substitute moose meat with a lean cut of beef such as round or loin.
- Want leftovers for lunches? Double the recipe and freeze for up to 4 months.
- Try sweet potatoes or squash instead of potatoes.
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