Alaska Moose Stew
A slow-simmered stew of moose meat with root vegetables in a rich, savory gravy, a staple of interior Alaskan winters.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Dutch oven or heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 12
- carbs
- 26
- protein
- 34
- calories
- 380
Instructions
- 1
Coat the moose meat cubes lightly in flour. Shake off any extra flour.
- 2
Heat oil in a Dutch oven over medium-high heat. Brown the meat in batches.
- 3
Take the meat out of the pot. Saute the onion in the same pot until soft.
- 4
Stir in the tomato paste. Cook for 1 minute.
- 5
Put the meat back in with the broth and bay leaves. Scrape up any browned bits from the bottom.
- 6
Bring to a simmer, then cover. Cook over low heat for 1.5 hours until the meat starts getting tender.
- 7
Add the carrots and potatoes. Keep simmering for 45-60 minutes until the vegetables and meat are fully tender.
- 8
Season with salt and pepper, and take out the bay leaves. Serve hot.
Chef's tips
Moose meat is very lean, so cook it low and slow to keep it tender. Browning the meat well first builds rich flavor in the stew.
Storage
Refrigerate for up to 4 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Cooking on heat that is too high, which makes the lean meat tough.
- •Skipping the browning step, which misses out on deep flavor.
Serving suggestions
Cooked Alaska Moose Stew?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Alaska
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
