Entree: Canada – Nunavut – Caribou Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 20 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) caribou stew meat, trimmed and cut into 1 to 1-1/2 in (2.5–4 cm) pieces
- 1 lb (450 g) caribou bones or beef bones (optional, for stock)
- 4 cups (950 ml) caribou or beef stock, plus 1–2 cups (240–475 ml) water as needed
- 2 tbsp (30 ml) rendered caribou fat or unsalted butter (or vegetable oil)
- 1 large yellow onion, about 8 oz (225 g), chopped
- 3 medium carrots, about 10 oz (280 g), peeled and cut into 1/2 in (1 cm) rounds
- 1 medium rutabaga, about 12 oz (340 g), peeled and cut into 1 in (2.5 cm) cubes
- 3 medium Yukon gold potatoes, about 1.5 lb (700 g), peeled and cut into 1 in (2.5 cm) cubes
- 3 cloves garlic, minced (approx. 0.5 oz / 15 g)
- 3 tbsp (24 g) all-purpose flour, for dredging
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry red wine (optional) or additional stock
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (1–2 g) crushed juniper berries (optional; crushed gently)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) cider vinegar or lemon juice (to finish)
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- Optional thickener: 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water, if a thicker gravy is desired

Instructions

Short Description:
A hearty, slow-simmered stew of locally sourced caribou and northern root vegetables, enriched with a simple bone or stock base and rounded by wild herbs and juniper. Designed as a complete, comforting main course suited to cold Arctic climates.

Regional Notes:
This Nunavut version uses caribou as the principal protein and a mix of hardy root vegetables (rutabaga, potato, carrot) that reflect traditional Inuit pantry staples. The recipe allows for use of caribou bones for stock and optional local wild herbs (for example, crushed juniper berries or a small pinch of dried Labrador tea) for a regional aromatic note not commonly found in southern beef stews.

1. If making stock from bones: place bones in a large pot, cover with water, bring to a gentle simmer and cook 1–2 hours, skimming foam. Strain and reserve up to 4 cups (950 ml) of the stock; supplement with store-bought beef stock if needed. Otherwise, measure 4 cups (950 ml) beef or stock for the stew.
2. Pat the caribou meat dry. Toss meat with 3 tbsp (24 g) flour and a pinch of salt and pepper to lightly coat.
3. In a heavy-bottomed Dutch oven or large pot, heat 2 tbsp (30 ml) rendered caribou fat or butter over medium-high heat. Brown the meat in batches so pieces develop a deep color without overcrowding, about 3–4 minutes per side. Transfer browned meat to a plate and set aside.
4. Reduce heat to medium, add the chopped onion and a pinch of salt. Cook until softened and beginning to color, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
5. Stir in 1 tbsp (15 ml) tomato paste and cook 1 minute. Add the optional 1/2 cup (120 ml) red wine to deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly. If not using wine, add 1/2 cup (120 ml) stock and scrape.
6. Return the browned caribou to the pot. Add the reserved stock (or measured stock), bay leaves, thyme, crushed juniper berries (if using), and enough additional water to just cover the meat (about 1–2 cups / 240–475 ml). Bring to a gentle simmer.
7. Cover and simmer gently for 1 to 1-1/2 hours, or until the caribou is becoming tender. Stir occasionally and skim any excess fat or foam.
8. Add the rutabaga and carrots; continue to simmer, covered, for 25–30 minutes. Then add the potatoes and simmer until all vegetables and meat are fork-tender, about 20–30 more minutes.
9. Remove bay leaves and thyme stems. Taste and season with additional salt and pepper as needed. Stir in 1 tbsp (15 ml) cider vinegar or lemon juice to brighten the flavors.
10. If the stew needs thickening, stir the cornstarch slurry (1 tbsp / 8 g cornstarch mixed with 2 tbsp / 30 ml cold water) into the stew and simmer 2–3 minutes until thickened; or simmer uncovered a bit longer to reduce to desired consistency.
11. Serve the stew hot, garnished with 2 tbsp (30 ml) chopped fresh parsley. Traditionally accompanied by bannock or crusty bread to soak up the broth.