Smoked Moose & Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, slow-simmered stew featuring tender smoked moose, earthy root vegetables, and a rich broth infused with Alaskan herbs. This Alaskan-inspired one-pot recipe, ready in about 65 minutes, pairs smoked moose meat, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lb, thinly sliced smoked moose meat
• 2 medium, peeled and diced 1/2 inch carrots
• 2 medium, peeled and diced 1/2 inch parsnips
• 2 medium, diced 1/2 inch potatoes
• 1 medium, diced onion
• 2 stalks, diced celery
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tbsp chopped fresh rosemary
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Step 2: Add 1 lb thinly sliced smoked moose meat and cook for 3 minutes per side until lightly browned, then remove and set aside.
3. Step 3: Add 1 diced medium onion and 2 diced celery stalks to the pot, sautéing for 5 minutes until softened and translucent.
4. Step 4: Stir in 2 diced medium carrots, 2 diced medium parsnips, and 2 diced medium potatoes, cooking for 3 minutes to soften edges.
5. Step 5: Return the moose meat to the pot, then pour in 4 cups beef broth, 1 tsp dried thyme, and 1 tbsp chopped fresh rosemary.
6. Step 6: Bring to a gentle simmer, cover, and cook for 45 minutes on low heat until vegetables are tender and flavors meld.
7. Step 7: Taste and adjust seasoning if needed; serve hot with crusty bread.