Boreal Forest Moose & Mushroom Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, slow-simmered stew featuring wild moose (or venison), foraged mushrooms, and root vegetables, evoking the spirit of Alaska's wilderness. This Alaskan-inspired one-pot recipe, ready in about 175 minutes, pairs moose or venison stew meat, wild mushrooms, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes moose or venison stew meat
• 2 cups, mixed varieties (chanterelles, morels, or cremini) wild mushrooms
• 3 medium, peeled and chopped carrots
• 1 large, diced onion
• 2 stalks, diced celery
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp butter

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Instructions

1. Step 1: Pat meat dry and season generously with salt and pepper. In a heavy Dutch oven, melt 1 tbsp butter over medium-high heat and brown meat in batches, about 5 minutes per batch until deeply seared, then set aside.
2. Step 2: Add remaining butter to the pot, then cook onions, celery, and carrots for 6-8 minutes until softened and onions are translucent, stirring frequently to prevent browning.
3. Step 3: Stir in tomato paste and cook for 1 minute until it darkens slightly and becomes fragrant.
4. Step 4: Return meat and any juices to the pot. Add broth, thyme, and bay leaves, then bring to a gentle simmer.
5. Step 5: Cover and simmer on low heat for 2.5 hours until meat is fork-tender, skimming excess fat occasionally.
6. Step 6: In a small bowl, mix flour with 1/4 cup cold water to make a slurry. Stir slurry into the stew and simmer uncovered for 10 minutes until thickened and glossy.