Entree: Canada – Newfoundland and Labrador – Moose Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 2.5 lb (1.1 kg) boneless moose stew meat, cut into 1- to 1.5-inch pieces
- 1/3 cup (43 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, about 12 oz (340 g), coarsely chopped
- 3 cloves garlic, minced (9 g)
- 2 stalks celery, about 100 g, chopped
- 1 lb (450 g) carrots, peeled and cut into 1/2-inch slices
- 2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled and cut into 1-inch pieces
- 4 cups (950 ml) beef or good-quality game stock
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 2 tbsp (8 g) fresh summer savory, chopped, or 2 tsp (2 g) dried savory
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) unsalted butter (for beurre manié)
- 2 tbsp (16 g) all-purpose flour (for beurre manié)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Short Description:
A hearty Atlantic Canadian stew made with locally hunted moose, root vegetables, and the regionally favored herb savory, simmered until rich and tender. Served as a complete main-course meal with potatoes, carrots, and a thick, flavorful gravy.

Regional Notes:
This Newfoundland and Labrador version highlights locally harvested moose and the traditional use of savory (summer savory) as the primary herb rather than thyme or rosemary common elsewhere. The inclusion of waxy potatoes and a simple pan-browned meat-to-vegetable ratio reflects home-style Atlantic Canadian game stews.

1. Pat the moose pieces dry with paper towels and season lightly with 1/2 tsp (approx. 3 g) kosher salt and 1/4 tsp (approx. 0.5 g) black pepper. Dredge the meat lightly in 1/3 cup (43 g) flour, shaking off excess.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches to avoid crowding, brown the moose pieces on all sides, about 3–4 minutes per side; transfer browned meat to a plate and repeat until all meat is browned.
3. Reduce heat to medium, add 2 tbsp (28 g) butter to the pot, then add the chopped onions, celery, and a pinch of salt. Sauté until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
4. Stir in 1 tbsp (15 g) tomato paste and cook 1 minute. Add the Worcestershire sauce and scrape up any browned bits from the bottom of the pot with a wooden spoon (deglazing).
5. Return the browned moose to the pot. Pour in 4 cups (950 ml) beef or game stock so the meat is mostly covered. Add the bay leaves and the summer savory (fresh or dried). Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until the moose is nearly tender, about 1 1/2 to 2 hours depending on meat age and cut.
6. After the meat has started to become tender, add the carrots and potatoes to the pot. Continue to simmer, covered, until vegetables are tender and meat is fork-tender, about 30–40 minutes more.
7. To thicken the stew, make a beurre manié: knead 2 tbsp (16 g) butter and 2 tbsp (16 g) flour together into a smooth paste, then whisk small pieces into the hot stew until the gravy thickens to your liking. Simmer 5–10 minutes to cook out any raw flour taste. Adjust seasoning with remaining salt and pepper to taste.
8. Remove and discard bay leaves. Stir in chopped fresh parsley and let the stew rest 5 minutes before serving. Serve hot with crusty bread or traditional biscuits if desired.