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 vegetables and it’s all bathed in a rich, savoury gravy. Served with a hunk of bread, it makes for one hearty, satisfying dinner.
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 around 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.
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
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 caramelized crusty bits? For best results:
- Cut moose meat into large-ish chunks, about 1.5 to 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 the pot on medium heat and place meat chunks in there. Don’t overcrowd the 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 to 4 tablespoons of cornstarch with equal parts water, depending on how thick you want the stew.
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Tips and Variations for Making this Moose Stew
After trimming the moose roast, I had about 1.5 pounds 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 okay 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.
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 dunking. Soak up all that goodness, ya know?
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
Hope you enjoy this easy moose recipe!
If you try this moose stew with vegetables, please leave a comment below. Love to hear how you enjoyed the recipe! Thank you!
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Moose Stew with Veggies (made in the Instant Pot)
Ingredients
- 3 tablespoons olive oil , approximately
- 1.5 pounds moose roast (meat only) , cut into 1.5 to 2 inch chunks
- 2 teaspoons salt , divided
- 1.5 teaspoons black pepper , divided
- 1 yellow onion , peeled and roughly chopped
- 4 cloves garlic , minced
- 1.5 teaspoons Herbes de Provence
- 2 tablespoons tomato paste
- ½ cup red wine
- 4 cups unsalted beef stock/broth
- 2 bay leaves
- 3 carrots , peeled and cut into large chunks
- 3 stalks celery , cut into large chunks
- 1.5 cup baby potatoes , halved (about ¾ pound)
- 1.5 tablespoons balsamic vinegar
- 2 to 4 tablespoons cornstarch (depending on how thick you want your stew)
- 2 to 4 tablespoons cold water (depending on how thick you want your stew)
- ¾ cup frozen peas (optional)
- Chopped fresh parsley (garnish, optional)
- Chopped fresh thyme (garnish, optional)
Instructions
- Pat moose chunks dry with a paper towel (this will make for better searing). Season with ½ teaspoon each of salt and pepper.
- Turn Instant Pot to Sauté and set time for 25 minutes (adjust if you need less or more time to sear), add 1 tablespoon of olive oil and brown moose chunks in batches (don't overcrowd pot). Brown about 5 to 6 minutes per batch, adding 1 tablespoon 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, ½ teaspoon 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, getting all those yummy bits on the bottom of your pot. Cook 1 to 2 minutes.
- Add beef stock, bay leaves, carrots, celery, potatoes and remaining 1 teaspoon of salt and ½ teaspoon 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 to 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 mixed 4 tablespoons of cornstarch with 4 tablespoons of cold water in a cup) 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, if desired. Enjoy!
Notes
- The Instant Pot that I used was the Duo Plus 8 Quart.
- After trimming the moose roast, I had about 1.5 pounds of meat.
- Cut moose meat into large-ish chunks, about 1.5 to 2 inch chunks. Cut against the 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 to 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).
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Jonathan Hoppert
I have tried several recipes for wild game stew over the years and this one tops them all. The piquant flavor of the gravy borders on the jus from established French recipes. Quick and full flavored, this one is a keeper.
Jon
Dawn - Girl Heart Food
Hi Jon! Thanks so very much!! Happy you enjoyed the recipe!
Chamomile Chronicles
So Delicious!
P.S we cooked it with Ontario Moose 🙂
Dawn - Girl Heart Food
Happy you enjoyed the recipe 🙂 Thanks so much!!
Cassandra
Hello! I am happy to have found your recipe and thank you for sharing! But I don’t have an instant pot and am wondering how long you think it would take in the slow cooker? I was lucky enough to get a moose roast from my older sister who hunts with her husband for xmas! I have it cooking away as I post this.
Dawn - Girl Heart Food
Hi Cassandra, thanks for stopping by! I can’t say for certain, as I haven’t done in the slow cooker. However, normally I would treat a moose roast much like I would for a beef roast. If I were to guess, I would say to cook in your slow cooker on low for 8-9 hours or until the roast pulls apart and is tender. Hope it turns out great 🙂
Chris
This is an amazing recipe we got our first moose this year I made this and was amazing family of four there were no left over amazing thank you.
Dawn - Girl Heart Food
So happy to hear that, Chris! That made my day! Thanks so much 🙂
Peter H
Very good! Perfect for the deer venison I harvested this fall. (Venison is technically any meat from the deer family, white tail deer, elk, moose, cariboo etc.) Added some dark beer (because I live cooking with alcohol) Thanks for the great instapot recipe. Was the first thing I made in it 🙂
Dawn - Girl Heart Food
Thank you so very much, Peter!! So happy you enjoyed the recipe 🙂
Cynthia
I haven’t had moose meat in years! Will have to try beef with your recipe as nobody in my family hunts. Interesting take on stew with tomato paste. Now, I am hungry even though I just ate supper.
Girl Heart Food
Thanks Cynthia! Moose would be a yummy substitute for sure 🙂
Jo Vanderwolf
I was just given a moose roast and this looks like a fabulous recipe to use it in! It’s 400 below outside right now so I need something hearty to keep me thawed out. Thank you for sharing.
Girl Heart Food
Yay! Thank you! Hope you enjoy it! Stay warm 🙂
Kathy @ Beyond the Chicken Coop
Hey Dawn, I just wanted to let you know that I made this stew the other night! Fabulous!!! I did sub the moose for elk meat, because that’s what we have. My family loved it! Thanks for a great recipe!
Girl Heart Food
Yay!! You made my day, Kathy! So happy you guys enjoyed it! Thanks a million for trying and letting me know 🙂 XO
Laura
I love an Instant Pot recipe, Dawn! And if I had any moose I would use it, but for us its mostly beef. Still delicious! Thanks for the recipe! I was drawn to it especially after seeing “Come From Away” – a musical that takes place in Newfoundland. I’ve been singing “I’m a Newfoundlander!” Ever since! A great show! Thanks for reminding me of it!
Girl Heart Food
Lol! Haven’t seen it myself yet! Thanks so much, Laura 🙂
Karen (Back Road Journal)
I know there will never be a moose in Florida. When we lived in New Hampshire, I was always on the lookout for one but never saw one in all our years there. Hunting moose in New Hampshire is done by a lottery and none of our hunter friends ever won a chance at one. All that said, I know I would eat it as I do like other wild game.
Girl Heart Food
I bet you’d enjoy this, Karen! Thanks for stopping by 🙂
Leanne Combden
We don’t usually eat moose in our house, but this looks so hearty and comforting Dawn! Such a wonderful Newfoundland recipe! And I love that you used the Instant Pot! Thanks for sharing all of those great tips!
Girl Heart Food
Thank you Leanne 🙂 Happy you enjoyed it.
Valentina
I’ve never tried moose, but I’m certain I would love this dish — it’s right up my alley. So many wonderful, deep flavors and such a comfort food. I’m probably one of the last people out there without an Instant pot, but I’m happy to have this take hours in the oven. My house will smell so good! That loaf of bread you’re serving it with looks particularly good, too. And beautiful photos!
Girl Heart Food
I bet you would! It would totally work in the oven too, just take a little longer….but, you’re right – it smells so so good! Thanks so much for the kind comment, Valentina 🙂
Ben|Havocinthekitchen
Interesting! I’ve never had moose meat or any other kind of meat from this family. This stew looks fantastic; love these big chunks of succulent meat and veggies in rich and silky sauce. Didn’t you send a container with leftovers to Nova Scotia, by any chance? 🙂
Girl Heart Food
Lol…wish I could! Thanks so much, Ben 🙂 Hope you’re having a great week!
Kevin
This stew is something above the rest! I bet you can barely tell that it’s moose meat with all the other yummy stuff you put in this. And thanks for all the helpful hints 🙂
Girl Heart Food
Yay! Thanks so much, Kevin! It is quite the tasty one 😉 So happy you like it.
David @ Spiced
Interesting! I’ve never tried moose, and to be honest I don’t think I’ve ever seen it available around here. (Good tips on subbing in beef, though.) I love a good stew, and this one looks delicious! In fact, Laura and I were just talking about making up a batch of beef stew to help warm us up. We’re running REALLY cold here right now, and a batch of stew sounds awesome. Thanks for sharing these tips on cooking moose. Maybe I’ll get a chance to try moose sometime!
Girl Heart Food
Me too, especially this time of year. I sure hope you do get a chance to try it sometime. Bet you’d enjoy it 🙂 Thanks David!
Kelsie | the itsy-bitsy kitchen
It’s not just you–I kitchen dance every time I taste something yummy. It’s gotten bad enough that I can’t eat samples in grocery stores just in case I like it and end up dancing like a fool in public :). I’ve never had moose, nor do I think that’s something I could find in Phoenix so I love that you included substitutions here. Have a great week, Dawn!
Girl Heart Food
Lol…happy to hear I’m not the only one 😉 Thanks Kelsie! Have a great week too.
Katherine | Love In My Oven
How awesome is this stew, Dawn!? Not only is it intrinsically Canadian, it is SO perfect for this chilly spell we’ve been having. I don’t think I’ve ever seen moose in the store, as much as I would like to try it! I will have to substitute with beef. I hope you’re having a terrific weekend my friend!! XO
Girl Heart Food
Right?! Beef will totally work! Thanks so much, Katherine! XOXO
Kelly | Foodtasia
Dawn, this stew looks so comforting and delicious! I love your Newfoundland recipes. I have to find me some moose meat!
Girl Heart Food
Thanks so much, Kelly! Appreciate it 🙂
Milena
I haven’t sought out moose meat before and I am quite intrigued as to its flavor. On my list! Looks scrumptious and I know what you mean about the kitchen dances:)
Girl Heart Food
It’s a tad gamier than beef and definitely leaner. Hope you get to try it soon 🙂 Thanks Milena!
[email protected]
We just got our daughter an Instant Pot so she’ll be excited to see this cozy recipe! I don’t know if she’ll find moose in NYC, but she can certainly find beef! Thank you for sharing! Have a great week, my friend! XOXO
Girl Heart Food
Yay! So happy to hear that, Annie! Beef will totally work 🙂 Hope you’re having an awesome week! XOXO
Jennifer @ Seasons and Suppers
I love my Instant Pot for stew, especially red meat stews like this one. It just cooks the meat so perfectly! This bowl looks perfect. Warm and comforting. Just what we need 🙂
Girl Heart Food
Totally! Makes everything so so tender! Thanks Jennifer 🙂
Kathy @ Beyond the Chicken Coop
This stew looks amazing! We do eat a lot of wild game meat and I’m always looking for a new recipe and since I also have a new Instant Pot, this is perfect for me! Right now we don’t have any moose meat, but I do have plenty of elk and venison. I think I will substitute one of those for the moose.
Thanks for recommending my bread recipe with this stew – I think it’s a match made in heaven! 🙂
Girl Heart Food
That would work lovely too! Hope you enjoy it 🙂 My pleasure, Kathy! It sure is 😉