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?
What Is Moose Meat? What Does Moose Meat Taste Like?
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 meat 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 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 and friends. Full details are in the recipe card below, but here are the basics to make this stew:
- Sear seasoned meat chunks in batches.
- Cook onion and garlic along with salt, pepper and herbs.
- Stir in tomato paste and deglaze with wine.
- Place the remainder of ingredients into the pot with stock (except balsamic vinegar, the cornstarch slurry and peas) and cook.
- Add the balsamic vinegar.
- Mix in the cornstarch slurry to thicken the stew.
- Stir in peas and remove the bay leaves.
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.
- Unsalted beef stock was used. If you use anything otherwise, you may have to use less salt than what’s suggested in the recipe.
- To thicken the stew, 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.
- 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 homemade bread for dunking. Soak up all that goodness, ya know?
If you want to make it an even more substantial meal, a side salad also works.
More Comfort Food Recipes
- Traditional Newfoundland Cod Au Gratin
- Newfoundland Salt Cod Fish Cakes
- Slow Cooker Split Pea Soup with Ham
If you try this easy moose stew recipe, be sure to leave a comment below!
Moose Stew With Vegetables
Ingredients
- 3 tablespoons olive oil, approximately
- 1.5 pounds moose roast (meat only), cut into 1.5 to 2 inch chunks (fat and silverskin removed)
- 2 teaspoons salt, divided
- 1.5 teaspoons freshly ground 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 ribs celery, cut into large chunks
- 1.5 cups 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 to taste (optional)
- Chopped fresh thyme, garnish to taste (optional)
Instructions
- Pat moose chunks dry of any excess moisture with paper towels (this will make for better searing). Season the moose with ½ teaspoon each of salt and black pepper.
- Turn Instant Pot to "Sauté."Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
- Adjust the [+] or [-] button to set the timer to 25 minutes (adjust if you need less or more time to sear). Add 1 tablespoon of olive oil to Instant Pot.
- Once oil is hot, add moose chunks and brown in batches (don't overcrowd the pot). Brown about 5 to 6 minutes per batch, adding 1 tablespoon of olive oil (roughly) per batch (I had 3 batches, transferring the seared chunks to a plate while continuing batches). Note: Moose is not cooked at this point, we're just adding a little colour.
- Return all moose chunks to pot, along with any reserved juices. Add onion, garlic, ½ teaspoon each of salt and black pepper and Herbes de Provence. Cook for 2 minutes, stirring.
- Add tomato paste, stir, and cook for 1 minute.
- Deglaze with wine, getting all those yummy bits on the bottom of your pot. Cook for 1 to 2 minutes.
- Add beef stock, bay leaves, carrots, celery, potatoes and remaining 1 teaspoon of salt and remaining ½ teaspoon of black pepper. Stir. If there is any time left on the timer, press "Cancel."
- Close and lock lid. Set the vent on the lid to "Sealing" (steam valve in closed position). Ensure you follow the manufacturer's guide for closing and locking the lid.
- Next, select the "Manual" or "Pressure Cook" (high setting) button (depending on which model you have). Adjust the [+] or [-] button to set the timer to 35 minutes (it may take anywhere from 10 to 20 minutes or so to come to pressure before the 35 minutes starts to count down).
- After the pressure cook cycle is up, use the Instant Pot Natural Release method to release steam before unlocking and removing the lid (refer to the manufacturer's guide, if necessary). When it's ready, unlock and remove lid, being careful of any remaining steam (ensure you follow the manufacturer's guide for unlocking and removing the lid).
- Stir in balsamic vinegar.
- Turn Instant Pot to "Sauté" and adjust the [+] or [-] button to set the timer to 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. Remove and discard bay leaves.
- To serve, divide the stew into bowls and garnish (if desired) with parsley and thyme. Enjoy!
Notes
- 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 paper towels.
- 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).
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
KC
I wasn’t raised on game meat, and my husband of several year’s is a hunter. I’m always looking for new ways to cook it! This is by far the best moose stew I have ever made!! I usually find myself picking away at it, but tonight I actually ate my entire bowl and look forward to lunch leftovers tomorrow. My husband and daughter loved it as well!! Thank you for this delightful recipe full of flavour and heart!!
Dawn | Girl Heart Food
Thank you very much for the kind words!!! That’s wonderful!! So happy you all enjoyed the recipe!!
Morgan
How would I convert this to cook on the stovetop? It looks delicious and I’d love to try it but I don’t have an instant pot!
Dawn | Girl Heart Food
Hi Morgan! I haven’t tested the moose stew any other way, so I can’t say for sure.
If I were to guess, I would imagine it would take about 2.5 to 3 hours in the oven (can’t say for certain, though, without testing this method). I would probably brown the seasoned moose chunks in a large Dutch oven on the stovetop, add some onion, garlic, seasoning, tomato paste and deglaze (basically, a similar process as with the Instant Pot). Then add broth and bay leaves, bring to a light simmer, cover and cook in a preheated oven (on about 325 degrees Fahrenheit) until the moose is almost tender, then add the remaining veggies (carrots, celery, potatoes) and some salt and pepper during the last 45 minutes or so.
It’s probably a good idea to check on every so often to see if you need to add more broth. Once the meat and veggies are tender (and everything is cooked through), you could stir in the balsamic vinegar, thicken with a cornstarch slurry and heat through the peas. Again, this is just a guess as I haven’t tried it this way so I can’t say for certain without testing it. Love to know how it works out for you if you do give it a try. 🙂 Hope that helps!
Morgan
I did it pretty much the exact same way, I did steps 3-7 on the stove top over medium high heat, instead of pressure cooking for 35 mins I put it in the oven for 1 hour 45 mins at 325, and then I finished it off on the stove top again! It turned out perfectly, thank you so much for the recipe!
Dawn | Girl Heart Food
So very happy you enjoyed, Morgan! Thank you very much!! 🙂
Misty Bjerky
Hi Dawn,
This recipe is amazing! It was just delicious!!! Thank you so much for sharing it!
Dawn - Girl Heart Food
Thank you so much, Misty!! Appreciate that and happy you enjoyed it!
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 🙂