Looking for an easy, tasty Instant Pot stew recipe? You got it with this Moose Stew! It’s loaded with chunks of moose, lots of veg and it’s all bathed in a rich, savoury gravy. Served with a hunk of bread, it makes for one hearty, satisfying dinner.
Hey guys! I was lucky enough to get my little hands on a roast of moose meat from my parents so I figured what better way to use it than in a comforting stew. And it just so happened that hubby gave me an Instant Pot for Christmas so it was like the stars aligned!
Of course, you could totally make this moose stew in the oven or slow cooker, but it will take hours longer. Not a big deal, but if you are wanting to enjoy this sooner, the Instant Pot certainly helps.
You don’t see a whole lot of traditional Newfoundland recipes on here, but I do share the occasional one because they are super delicious! And moose stew is definitely popular ’round here. It’s not something that you would find in local restaurants or anything. It’s typically made at home when moose meat is accessible.
I didn’t grow up eating moose and, honestly, don’t eat it a lot now (because it’s not something that one could normally buy in the grocery alongside beef or pork).
As a child, I didn’t go for it because it was ‘different’. Ya know, kinda like a kid that won’t eat broccoli because it’s green or something. Funny how we get over that, isn’t it? When it’s available these days, it’s definitely a real treat.
This moose stew is one of those recipes that when you taste test it straight from the pot you end up doing a little kitchen dance.
Wait…..
Is that just me 😉 ??
How to Make Stew Using Moose Meat
Making this Instant Pot moose stew is simple! It requires some pantry staples and some moose meat, of course.
This one is nice and rustic and is delicious for a weekend dinner or special enough for entertaining family & friends. The key steps to making any stew are –
- Sear seasoned meat chunks in batches
- Cook onion and garlic along with salt, pepper and herbs
- Stir in tomato paste and deglaze with wine
- Throw remainder of ingredients in pot with stock (except balsamic and thickener) and cook
- Finish with balsamic and a slurry to thicken
- Enjoy!
Full recipe details in recipe card below.
What is Moose Meat? What Does Moose Meat Taste Like? Is Moose Meat Good?
Moose is a large member of the deer family. Though moose can be found throughout Newfoundland & Labrador, moose aren’t native to Newfoundland. They were introduced here in the late 1800’s and now they run wild throughout the province.
The texture of moose is similar to that of beef, though it’s leaner. If you enjoy beef and other ‘gamier’ meats like deer (venison), then you will probably enjoy moose meat as well.
Of course, moose meat was used in this Instant Pot stew, but you could easily substitute with beef if you can’t access moose meat where you are.
How to Cook Moose Meat? How to Sear Meat?
Like mentioned above, moose meat is somewhat similar to beef. For stew purposes, you would handle the moose meat like you would beef.
I always love to sear meat before using in stews because it adds another element of flavour. Don’t you just love those caramelly, crusty bits? For best results –
- Cut moose meat into large-ish chunks, about 1.5 – 2 inch chunks. Cut against grain. Trim any silver skin or fat.
- Pat moose meat chunks dry with a paper towel. Don’t skip this step. This is crucial when searing meat. If the meat is too ‘wet’ it won’t properly sear.
- Season moose meat chunks with salt and pepper.
- Add oil to pot on medium heat and place meat chunks in pot. Don’t overcrowd pot or the meat will ‘sweat’ and not sear. Work in batches and add oil as necessary between batches.
- If meat chunks appear to be ‘stuck’, don’t worry! The meat will release when it’s ready.
- Those crispy bits on the bottom of the pan after searing? Don’t dare throw those out. That’s flavour city right there! Deglaze with wine or stock (scraping them up with an appropriate utensil for the pot you are using) and use those bits in your stew or sauce.
- To thicken, I used a cornstarch slurry at the end. I used 4 tablespoons of cornstarch with 4 tablespoons of water. Use anywhere from 2-4 tablespoons of cornstarch with equal parts water, depending on how thick you want the stew.
Tips and Variations for Making this Moose Stew
- After trimming the moose roast, I had about 1.5 lbs of meat.
- Cut the veggies into large chunks. This works best for stew and for the Instant Pot. As everything is pressure cooked, you need larger chunks so your veggies don’t go to mush.
- I used red wine to deglaze, but if you’d rather just use stock, that’s a-ok too.
- Speaking of stock, I used ‘unsalted’ beef stock. If you use anything otherwise, you may have to use less salt than what’s suggested in the recipe.
- Don’t have ‘herbes de provence?’ Use an equal mixture of dried thyme and rosemary.
- Don’t have moose meat? No worries! Make this recipe using beef or venison.
- Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
What to Serve with Stew?
Of course, this moose stew is a meal all in itself, but in my opinion you’ve got to serve with a big hunk of bread for dunkin’. Soak up all that goodness, ya know?
My friend, Kathy, from Beyond the Chicken Coop has a yummy recipe for homemade white wheat bread. If you want to make it an even more substantial meal, a side salad also works too.
Other Comfort Food Recipes You May Enjoy
- Traditional Newfoundland Cod Au Gratin – This popular Newfoundland recipe combines cod coated in a creamy white sauce and topped with cheese and bread crumbs. So freakin’ good!
- Salt Fish Cod Cakes – My mother in law’s recipe, this one combines salt cod, mashed potato and savoury. Delicious on its own or drizzled with molasses.
- Slow Cooker Split Pea Soup with Ham – This comforting soup is super easy to prepare, is so hearty and so warming on a cold day.
Hope you enjoy this easy moose recipe!
Until next time, take care and chit chat again soon,
~Dawn
P.S. If you think this moose stew with vegetables will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Moose Stew with Veggies {made in the Instant Pot}
Ingredients
- 3 tbsp olive oil -roughly
- 1.5 lb moose roast -cut into 1.5-2 inch chunks
- 2 tsp salt -divided
- 1.5 tsp black pepper -divided
- 1 onion -roughly chopped
- 4 cloves garlic -minced
- 1.5 tsp herbes de provence
- 2 tbsp tomato paste
- 1/2 cup red wine
- 4 cups unsalted beef stock
- 2 bay leaves
- 3 carrots -cut into large chunks
- 3 stalks celery -cut into large chunks
- 1.5 cup baby potatoes -halved (about 3/4 lb)
- 1.5 tbsp balsamic vinegar
- 2-4 tbsp cornstarch
- 2-4 tbsp cold water
- 3/4 cup frozen peas -optional
Instructions
- Pat moose chunks dry with a paper towel (this will make for better searing). Season with 1/2 tsp each of salt and pepper. Turn instant pot to Sauté and set for 25 minutes (adjust if you need less or more time to sear), add 1 tbsp of olive oil and brown moose chunks in batches (don’t overcrowd pot). Brown about 5-6 minutes/batch, adding 1 tbsp of olive oil (roughly) per batch (I had 3 batches, laying the seared chunks on a plate while continuing batches).
- Return all moose chunks to pot, along with any reserved juices. Add onion, garlic, 1/2 tsp each of salt and pepper and herbes de provence. Stir and cook 2 minutes.
- Stir in tomato paste and cook 1 minute.
- Deglaze with wine. Cook 1-2 minutes.
- Add beef stock, bay leaves, carrots, celery, potatoes and remaining 1 tsp of salt and 1/2 tsp of black pepper. Stir.
- Close and lock lid. Set the vent on the lid to ‘Sealing’ (steam valve in closed position). Next, select the’Manual’ or ‘Pressure Cook’ (high setting) button (depending on which model you have). Select time of 35 minutes (it may take anywhere from 10-20 minutes to come to pressure before the 35 minutes starts to count down). After time is up, allow Instant Pot to ‘naturally release’ steam before releasing lid (valve will go down when pressure is released). Carefully unlock lid. Stir in balsamic vinegar.
- Turn Instant Pot to ‘Sauté’ and set time of 5 minutes. Meanwhile, mix cornstarch (I used 4 tbsp mixed with 4 tbsp of cold water) and stir into stew to thicken. The last 1 minute of cook time, stir in peas. Adjust seasoning, if desired. Remove and discard bay leaves. Portion and garnish with parsley and thyme, (optional). Enjoy!
Notes
- The Instant Pot that I used was the Duo Plus 8 Quart.
- After trimming the moose roast, I had about 1.5 lbs of meat.
- Cut moose meat into large-ish chunks, about 1.5 – 2 inch chunks. Cut against grain. Trim any silver skin or fat.
- Pat moose meat chunks dry with a paper towel.
- Don’t overcrowd pot when searing or the meat will ‘sweat’ and not sear. Work in batches and add oil as necessary between batches.
- Those crispy bits on the bottom of the pan after searing? Deglaze with wine or stock (scraping them up with appropriate utensil for the pot you are using) and use those bits in your stew or sauce.
- Don’t have ‘herbes de provence?’ Use an equal mixture of dried thyme and rosemary.
- To thicken, I used a cornstarch slurry at the end. I used 4 tablespoons of cornstarch with 4 tablespoons of water. Use anywhere from 2-4 tablespoons of cornstarch with equal parts water, depending on how thick you want the stew.
- Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
