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. The key steps to making this 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 the remainder of ingredients into the pot with stock (except balsamic and thickener) and cook.
- Finish with balsamic and a slurry to thicken.
- Enjoy! (Full recipe details are in the recipe card below.)
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 2 minutes, stirring.
- Add tomato paste, stir, 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 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).
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 estimates only.
Tried this recipe?
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