Entree: Canada – New Brunswick – New Brunswick Moose Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) moose stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper, plus more to taste
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, about 14 oz (400 g), peeled and coarsely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dark ale or dry red wine (optional; can substitute extra stock)
- 4 cups (950 ml) beef or game stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme or 2 tsp (2 g) dried thyme
- 4 medium carrots, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) pieces
- 4 medium Yukon Gold potatoes, about 1.5 lb (680 g), peeled and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)
- 2 tbsp (8 g) fresh parsley, chopped, for finishing

Instructions

Short Description:
A hearty Atlantic Canada stew of slow-braised moose meat with potatoes, carrots, and onions, simmered until the gamey meat is meltingly tender and the broth is rich and savory. Finished with fresh parsley for brightness.

Regional Notes:
This New Brunswick version uses moose as the primary protein, reflecting local hunting traditions in Atlantic Canada; it emphasizes root vegetables (potatoes, carrots, onions) and long, gentle braising rather than quick-cooking methods. Compared with other regional stews, it keeps the seasoning straightforward—bay, thyme, and Worcestershire—so the moose flavor remains central.

1. Pat the moose cubes dry with paper towels. Season with 1 1/2 tsp kosher salt and 1 tsp black pepper, then dredge lightly in the 1/2 cup flour, shaking off excess.
2. Heat the vegetable oil and butter in a heavy Dutch oven over medium-high heat until shimmering. Working in batches so as not to crowd the pan, brown the moose on all sides, 2–3 minutes per side. Transfer browned pieces to a plate and repeat until all meat is browned.
3. Reduce heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and beginning to color, about 5–7 minutes. Stir in the minced garlic and tomato paste and cook 1 minute more.
4. Pour in the dark ale or wine (if using) and scrape up browned bits from the bottom of the pot. Let the liquid reduce by about half, 2–3 minutes. If not using ale or wine, add 1/2 cup (120 ml) of the stock and scrape up browned bits.
5. Return the browned moose and any accumulated juices to the pot. Add the remaining stock, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer, then reduce heat to low, cover, and simmer very gently for 1 1/2 hours.
6. Add the carrots to the pot and continue to simmer, covered, for another 30 minutes. Add the potatoes and simmer, covered, until the meat and vegetables are tender, about 25–35 minutes more (total braise time about 2 1/4–2 1/2 hours). If the stew becomes too thick or looks dry, add up to 1/2 cup (120 ml) hot water or stock.
7. If a thicker gravy is desired, stir the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to recombine, then stir it into the simmering stew and cook 3–5 minutes until the broth thickens. Taste and adjust seasoning with more salt and pepper if needed.
8. Remove and discard bay leaves and thyme stems (if used fresh). Stir in the chopped parsley, let the stew rest off heat for 5–10 minutes, then ladle into bowls and serve hot with crusty bread or boiled dumplings if desired.