Moose Stew - Easy and Hearty Stew for Alaskan Moose

There really is nothing more delicious on a chilly winter's night than a heaping bowl of moose stew! Whenever we drop off a moose for processing after a successful time in the field, I always request as much stew meat as possible, as it's one of my favorite meals to cook and eat! This recipe can be followed as detailed below but also can be thrown in a slow cooker in the morning, set on low for 8 hours, and enjoyed that evening. hearty alaska moose stew meat Ingredients 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 Directions 1. In a large pot, cook moose stew 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 moose stew. Cover and simmer 1 hour or more. If you end up making this Alaskan moose stew for yourself, let us know how it turns out!  If you make this but add your own twist to it, adding other ingredients or coming up with a new addition to the steps, please let us know, we'd love to hear how others are utilizing their moose. Along with this Alaskan moose stew recipe, another easy recipe that takes advantage of the precious moose meat that is in your freezer and can feed the family is our Alaska moose steak marinade recipe found here!


I sautéed some sun dried tomatoes in a cast iron skillet just enough to to heat and melt the oil (I keep them in the fridge) then added 2 T of WW flour, a dash of salt and sautéed until the flour cooked (3 or 4 minutes medium heat). Then I add the mixture at the end to flavor and thicken the stew. I skip the cornstarch.

KB April 17, 2021

We were gifted moose meat when we visited Alaska last year. I plan to try this for Super Bowl Sunday! Thank you.

BARBARA HOUSEL April 17, 2021

Made this tonight. Followed the recipe exactly. It was great. Going to add green beans and corn neXt time.. thank you

Jeannie Burns April 17, 2021

Unfortunately I’m not aware of moose being sold anywhere commercially as wild Alaska moose is not legal to be sold this way. Sorry Judith!

Kyle April 17, 2021

Very nice, thanks! Here, we cook elk. I usually replace rosemary with dried junipers and lemon juice with red wine. Parsnips and garlic are used fresh and beef broth is substituted by game broth. Greetings from Sweden.

Stan April 17, 2021

How can you get moose meat in Texas, I have been wanting some for such along time

judith Lopez April 17, 2021

My wife and I tried to go a little home-novice-gourmet-style with your tasty recipe for our family of four. We used 2lbs of moose stew meat and attempted a crock pot slow cooker version. Splurged a few extra $$ to add some shiitake mushrooms, petite heirloom mixed potatoes (reds, golds, & blues = 2lb small bag of Inspiration brand “Celebration Blend“ small potatoes from Publix grocer), 4 cups of beef bone broth, and subbed fresh herbs instead of dried, fresh garlic (6-7 large cloves minced), fresh curly parsley (about 3 spoonfuls worth), fresh rosemary, and salt and pepper to taste. 8 hours on low overnight and had to let it sit on warm for about 4 more hours the next day at work. Came out delightful! Thank you for the inspiration because I had no idea where to start. 1 lbs would’ve been plenty in hindsight but the leftovers will not go to waste in our house.

Robert April 17, 2021

I used all your ingredients except I substituted 3 tablespoons of floor for the cornstarch. I put the meat, dry spices and floor in a baggie, bowl would work, and let it sit for 20-30 minutes. After browning the meat, I added the broth and 1 cup of dry red wine, but additional broth or water would work. I followed the rest of your directions, leaving the cover off the last 15 minutes to thicken the gravy and make our kitchen smell incredible. It was delicious…I had to stop my husband from eating it all! Now I just have to find more moose meat in central New York State! Thanks for this keeper.

Cheryl April 17, 2021

I did this too and it was so good! I also cooked my onions and celery after I browned the moose.

Sarah April 17, 2021

Send me some Moose Meat!

Tim Dye April 17, 2021

I didn’t have celery or carrots on hand so just used potatoes, corn and onion. Turned out great. This recipe was definitely added to my recipe box.

Frieda April 17, 2021

Had to sub elk for moose but still delicious.

J.O. April 17, 2021

I made this tonight it was great!
I did add a few things.
Instead of 2 cups broth I did 3 cups
I added 2 14oz cans of stewed tomatoes
A hand full of cubed cremini mushrooms (3 large)
And added some pasta (boiled separate) at the end
It all worked out fantastic
Thank you

Ian cadeau April 17, 2021

I followed the recipe almost to a T. Only added 2 minced cayenne/chilli peppers and 4 cups of (pre fried) chanterelle mushrooms I picked recently. Turned out top notch!

Hagen April 17, 2021

Made this in my cafe and my customers loved it, it is so delicious, thank you for sharing your recipe

Jonathan April 17, 2021

Way cool! Thanks for sharing your results!

Kyle April 17, 2021

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