Entree: Canada – Yukon (Northern Canada) – Yukon Moose Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) moose stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 cup (120 g) all-purpose flour, for dredging
- 1 1/2 tsp (7.5 ml) salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper, plus more to taste
- 3 tbsp (45 ml) vegetable oil or canola oil
- 4 tbsp (60 g) unsalted butter
- 1 large onion, finely chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 10 oz / 280 g)
- 2 medium Yukon Gold or russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 16 oz / 450 g)
- 1 small rutabaga or turnip, peeled and cut into 1-inch (2.5 cm) pieces (about 10 oz / 280 g)
- 2 stalks celery, chopped (about 3 oz / 85 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry red wine or dark ale (optional; can substitute additional stock)
- 4 cups (960 ml) beef or game stock
- 1 cup (170 g) pearl barley, rinsed (optional for extra starch)
- 2 bay leaves
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
- 6-8 crushed juniper berries (about 1/2 tsp / 2.5 ml crushed)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce or tamari (adds depth; optional)
- 2 tbsp (30 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
- 2 tbsp (10 g) chopped fresh parsley
- 1-2 tbsp (15-30 ml) chopped fresh spruce tips or extra thyme for garnish (optional)

Instructions

Short Description:
A hearty braised stew featuring locally hunted moose, root vegetables, and a savory, herb-scented broth—a warming main course suited to Yukon seasons. Thickened and slowly cooked to tenderize lean game meat and concentrate northern flavors.

Regional Notes:
This Yukon version emphasizes locally sourced moose and classic northern root vegetables (potatoes, carrots, rutabaga) and is seasoned with juniper berries and a touch of spruce tips or fresh thyme to echo boreal forest flavors. Compared with generic beef stew, it uses game-specific seasonings and longer, gentle braising to tame lean moose meat.

1. Pat the moose cubes dry with paper towels. In a large bowl, toss the meat with salt, pepper, and 1 cup (120 g) flour until lightly coated; shake off excess flour.
2. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. In batches, brown the moose cubes on all sides (2–3 minutes per side), adding more oil if needed. Transfer browned meat to a plate.
3. Reduce heat to medium and add butter to the pot. When melted, add the chopped onion and celery and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds more.
4. Stir in the tomato paste and cook 1–2 minutes, then pour in the red wine or ale (if using) to deglaze the pot, scraping up browned bits from the bottom. Let the liquid reduce by half, about 2–3 minutes.
5. Return the browned moose to the pot. Add the stock, pearl barley (if using), bay leaves, thyme, crushed juniper berries, Worcestershire sauce, and soy sauce. Bring to a gentle simmer.
6. Cover and transfer to low heat on the stove or a 325°F (160°C) oven. Simmer gently until the moose is tender, about 1 1/2 to 2 hours; check after 90 minutes. If not using an oven, maintain very low simmer on the stovetop, partially covered.
7. About 30 minutes before the end of cooking, add the carrots, potatoes, and rutabaga. Continue simmering until vegetables and meat are fork-tender and barley (if used) is cooked through.
8. If the stew needs thickening, stir the cornstarch slurry, bring the stew to a simmer, and cook 2–3 minutes until slightly thickened. Adjust seasoning with additional salt and pepper to taste.
9. Remove bay leaves. Stir in chopped parsley and sprinkle with chopped spruce tips or extra thyme if using. Let rest 5 minutes before serving.
10. Serve hot, ladled over mashed potato, with bannock or crusty bread on the side for a complete Yukon-style entree.