Caribou Stew

Warm up with a hearty and flavorful Caribou Stew, a traditional comfort food that combines tender, slow-simmered caribou meat with an earthy medley of root vegetables like carrots, parsnips, and potatoes. Perfect for cold-weather months, this rustic stew is infused with aromatic herbs such as thyme and rosemary, all nestled in a rich broth made with beef or game stock and a touch of crushed tomatoes. Cooked to perfection in a Dutch oven, every bite delivers melt-in-your-mouth meat and perfectly seasoned vegetables. Serve this satisfying dish garnished with fresh parsley for a burst of color and flavor. Whether you're embracing wild game cuisine or simply craving a unique twist on classic stew, this recipe is sure to impress. Ideal for family dinners or a cozy night in, this caribou stew is the essence of comfort food done right.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds caribou meat (cubed)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 3 medium carrots (peeled and cut into chunks)
• 2 medium parsnips (peeled and cut into chunks)
• 2 large russet potatoes (peeled and cubed)
• 2 stalks celery stalks (sliced)
• 4 cups beef or game stock
• 1 cup crushed tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

In a large bowl, combine the flour, salt, and black pepper. Toss the cubed caribou meat in the seasoned flour until evenly coated.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the caribou meat on all sides in batches, taking care not to overcrowd the pot. Transfer the browned meat to a plate and set aside.

Step 3

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the carrots, parsnips, celery, and potatoes to the pot. Stir to combine, allowing the vegetables to cook for 3–4 minutes.

Step 5

Pour in the beef or game stock and crushed tomatoes. Stir to deglaze the bottom of the pot, scraping up any browned bits.

Step 6

Return the browned caribou meat to the pot along with the bay leaf, thyme, and rosemary. Stir well to combine.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the vegetables are cooked through.

Step 8

Taste the stew and adjust seasoning with additional salt and pepper, if needed.

Step 9

Ladle the stew into bowls and garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3140.2g)

Amount per serving	% Daily Value*
Calories	2085.8

Total Fat 48.6g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 442.3mg	0%
Sodium 4281.0mg	0%
Total Carbohydrate 217.3g	0%
Dietary Fiber 32.8g	0%
Total Sugars 36.4g
Protein 197.5g	0%

Vitamin D 0IU	0%
Calcium 453.3mg	0%
Iron 33.7mg	0%
Potassium 7816.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.9%

Protein: 37.7%

Carbs: 41.5%