Newfoundland Moose Stew Recipe
By Knockout Kitchen January 30, 2015
Ingredients
- Moose Meat - 2 lbs. cubed
- Flour - 1 tablespoon
- Butter - 1 nob
- Onion - 1 roughly chopped
- Garlic - 2 cloves, minced
- Red Wine - 1/2 bottle
- Beef Stock - 4 cups
- Water - 2 cups
- Bay Leaves - 2
- Fresh Thyme - small bunch
- Potatoes - 2 small, grated
- Tomato Paste - 1 enormous glob
- Carrots - 2 chopped
- Celery - 2 chopped
- Potato - 1 chopped
- Fresh Parsley - bunch, chopped
- Salt - to season throughout
- Pepper - to season throughout
Instructions
- Cube 2 to 3 lbs. of moose meat and season with salt and pepper. Mix then re-season the meat. Then lightly dist the meat with a tablespoon of flour then mix.
- Add a nob of butter to a medium preheated dutch oven or pot. When melted add moose meat making sure not to crowd the pan. Brown in batches around 2 to 3 minutes until all the moose meat has been browned. Remove meat from pan.
- Add a chopped onion to the dutch oven and cook for 1 minute. Then add 2 cloves of minced garlic.
- After another minute poor in a good glug of red wine and return the moose meat. Reduce and add more wine, stirring.
- Next add 4 cups beef stock and two cups of water. Then add two bay leaves and a bunch of fresh thyme removed from stalks. Stir then why not add some more wine?
- Add grated potatoes. This is done to naturally thicken the stew with the starch from the potatoes.
- Season with salt and pepper.
- Add an enormous glob of tomato paste to the stew. and simmer for a half hour or so.
- Add your chopped carrots, celery and potato and simmer for another half hour or until desired thickness.
- Add some chopped fresh parsley and you are done. Now go enjoy this Newfoundland tradition -- Moose Stew! This stew goes great with Fresh Coleman's buns! Or any other buns for that matter...
Here is Knockout Kitchen’s take on a Newfoundland traditional recipe, Newfoundland Moose Stew. A typical moose stew can’t be beat! It typically doesn’t contain stock or wine but with this recipe I just wanted to try something different with an old staple. Hope you all enjoy the recipe.
(81 votes, average: 3.65 out of 5)
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9 Responses to Newfoundland Moose Stew Recipe
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Frances
A friend gave me some Newfoundland Moose round steaks so I had to make a Newfoundland Moose stew. I was a little nervous about the amount of liquid in the recipe but the stew turned out really good —- I did simmer the stew about twice as long as the recipe suggested.
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Sue
Made this moose stew last year and it was great, and I didn't know anything about cooking moose meat. I also simmered it longer than called for in the recipe. Making it again today 🙂
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Veronika
I made this last autumn, with a bit of beef mixed in (was about a kilo of moose and half a kilo of beef), and a bit of chopped salted pork belly. We loved it, especially the texture added by grating potatoes. I ended up simmering it closer to 4 hours in a cast iron pot on really low heat, but it was absolutely gorgeous when it was done. Will definitely make it again!
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For making the moose meat this is the totally new recipe for me and I really enjoyed the taste. All the ingredients were pretty easy to get from my kitchen and it was really very tasty.
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Incipiogor
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