Roasted Moose Meat Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Hearty slow-roasted moose stew simmered with Alaskan root vegetables and herbs, perfect for a warming wilderness meal. This American-inspired beef recipe, ready in about 175 minutes, pairs Moose stew meat, Salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 lbs, cubed Moose stew meat
• 1 1/2 tsp Salt
• 1 tsp Black pepper
• 1/4 cup All-purpose flour
• 3 tbsp Canola oil
• 1 large, diced Yellow onion
• 3 medium, peeled and chopped Carrots
• 2 medium, peeled and chopped Parsnips
• 2, chopped Celery stalks
• 4, minced Garlic cloves
• 4 cups Beef broth
• 1 cup Red wine
• 2 Bay leaves
• 3 Fresh thyme sprigs
• 2 tbsp, chopped Fresh parsley

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Instructions

1. Step 1: Season 2 lbs of cubed moose stew meat with 1 1/2 tsp salt and 1 tsp black pepper. Toss the meat in 1/4 cup all-purpose flour until lightly coated.
2. Step 2: Heat 3 tbsp canola oil in a large heavy pot over medium-high heat. Brown the meat in batches for 4-5 minutes per batch until well seared on all sides, then transfer to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until vegetables begin to soften.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Return the browned moose meat to the pot and pour in 4 cups beef broth and 1 cup red wine. Add 2 bay leaves and 3 sprigs fresh thyme.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until the meat is tender and the stew thickens.
7. Step 7: Remove bay leaves and thyme sprigs. Stir in 2 tbsp chopped fresh parsley before serving.