A bowl of moose meat vegetable stew with a piece of bread dunked into it.
5 from 15 votes

Moose Stew with Veggies {made in the Instant Pot}

This Moose Stew recipe is 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.
Course Main Course
Cuisine Canadian, Newfoundland
Keyword moose meat recipe, instant pot stew
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Dawn - Girl Heart Food


  • 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


  • 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!


  • 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).
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood