Canada / Canada's food guide
Moose stew
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.
Ingredients
- vegetable oil10 mL (2 tsp)
- moose, cubed575 g (1 ¼ lb)
- onion, cut into large chunks1
- celery stalks, chopped3
- carrots, peeled and chopped5
- no salt added beef broth1 L (4 cups)
- yellow fleshed potatoes, peeled and diced5
- frozen mixed vegetables750 mL (3 cups)
- dried parsley2 mL (½ tsp)
- dried thyme2 mL (½ tsp)
- bay leaves, dried4
- pepper5 mL (1 tsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
