Hearty Moose Stew

There really is nothing more delicious on a chilly winter’s night than a heaping bowl of moose stew! Whenever Jeremy drops off a moose for processing I always request as much stew meat as possible … it’s one of my favorite meals to cook and eat! This recipe can also be thrown in a slow cooker in the morning, set on low for 8 hours.


1 lb moose stew meat, cubed
1 Tablespoon olive oil
2 cups beef broth
1/2 Tablespoon lemon juice
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 ground black pepper
4 red potatoes, quartered
3 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
1 teaspoon cornstarch
2 teaspoons cold water


1. In a large pot, cook meat in olive oil until browned.

2. Add beef broth and stir in lemon juice, bay leaf, Worcestershire sauce, rosemary, parsley, garlic powder, and pepper.

3. Bring to a boil, reduce heat, then cover and simmer for 1 hour.

4. Stir potatoes, carrots, celery, and onions in the pot.

5. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour or more.

Author: Kara

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