Caribou Stew – Slow-cooked caribou
- 1 1/2 pounds caribou meat, cubed
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 4 cups beef or game stock
- 1/2 cup red wine
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 bay leaves
- Salt and pepper to taste
Caribou Stew is a hearty and traditional dish that features tender chunks of caribou meat slow-cooked to perfection. The stew is richly flavored with root vegetables, such as carrots and potatoes, aromatic herbs like rosemary and thyme, and often includes a mix of onions and garlic for added depth. This comforting dish is typically simmered for several hours, allowing the flavors to blend and the meat to become fork-tender. It is a perfect meal for cold weather and is a great way to enjoy game meat. Caribou Stew is nourishing and filling, and is best served with crusty bread or over a bed of fluffy rice. Description by ChatGPT.
Warm up with a hearty bowl of our Modernized Newfoundland Moose Stew, a delicious twist on a traditional recipe. Featuring tender moose meat and a rich blend of vegetables and herbs, this stew is perfect for cozy evenings. Brought to you by the innovative culinary channel KnockoutKitchen, this dish will become your new favorite comfort food!
Ingredients:
- 2 to 3 pounds of moose or caribou meat, cubed (preferably from the leg)
- Salt and pepper to taste
- All-purpose flour, for dusting
- 1 knob of butter
- 1 large onion, roughly chopped
- 2 cloves of garlic, minced
- A generous glug of red wine
- 4 cups beef stock
- 2 cups water
- 2 bay leaves
- A bunch of fresh thyme
- 2 small white potatoes, grated
- 1 large scoop of tomato paste
- 2 carrots, chopped
- 2 pieces of celery, chopped
- 1 large potato, chopped
- Fresh parsley, chopped for garnish
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4-6
Equipment:
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
Cooking Tips:
- Brown the moose meat in batches to avoid overcrowding the pan, which helps to achieve a nice sear.
- Grated potatoes help to thicken the stew naturally as it cooks.
Instructions:
1. Season the cubed moose meat generously with salt and pepper.
2. Lightly dust the seasoned meat with all-purpose flour until well coated.
3. In a large pot or Dutch oven, melt a knob of butter over medium-high heat.
4. Once the butter is melted and hot, add the moose meat in batches, taking care not to crowd the pan. Brown each batch for about 2-3 minutes and then set aside.
5. In the same pot, add the chopped onion and cook for a minute before adding the minced garlic. Stir and cook for another minute until fragrant.
6. Pour in a good glug of red wine, and then add the browned moose meat back into the pot.
7. Stir well, then add another splash of wine as needed.
8. Pour in the beef stock and water. Add the bay leaves and fresh thyme.
9. Stir in the grated white potatoes and a large scoop of tomato paste, mixing well to combine.
10. Bring the stew to a simmer, then reduce the heat to maintain a gentle bubbling.
11. Now, add the chopped carrots, celery, and the additional chopped potato to the pot. Stir.
12. Let the stew simmer for another half-hour, or until the vegetables and meat are tender.
13. Near the end of cooking, add some chopped fresh parsley for an extra pop of flavor and color.
14. Serve the stew warm with a slice of crusty bread or traditional sides.
Recipe by KnockoutKitchen, visit their YouTube channel for more delicious and innovative dishes: https://www.youtube.com/@KnockoutKitchen
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