Skip to main content
Main

Moose Stew

A hearty stew of moose meat with vegetables and broth.

By Health Canada · From Canada's Food Guide · 12 ingredients
Jump to recipe ↓
Moose Stew

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Moose Stew

Serves 6
Time2 hours

Ingredients

Directions

Brown the meat

  1. Heat oil in a large shallow saucepan or Dutch oven over medium heat.

  2. Brown the moose meat and set aside.

Build the vegetables

  1. Add the onions to the saucepan and cook for 2 to 3 minutes.

  2. Add the celery and carrots.

  3. Cook about 7 to 8 minutes, stirring frequently.

  4. Add the moose meat and stir.

Simmer and serve

  1. Add the broth, potatoes, frozen vegetables, parsley, thyme, bay leaves, and pepper, and stir.

  2. Cover, lower heat, and simmer for 2 hours.

  3. Use a digital food thermometer to check that the moose has reached an internal temperature of 74 °C (165 °F).

  4. Remove whole bay leaves before serving.

Nutrition, whole recipe (rough)

738Calories
33 gProtein
43 gFat
57 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Beef100g cooked250
Potato1 medium (173g) baked161
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Carrot1 medium (61g)25
Celery Stalks1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Moosenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Health Canada. Recipe from Canada's Food Guide.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Moose
Provides the main meat, which becomes tender during the long simmer.
Potatoes
Starch that thickens the broth slightly and gives the stew body.
Carrots
Adds natural sweetness and firm texture that holds up to long cooking.
Beef broth
Forms the liquid base that carries the flavour of the whole stew.

The step that matters

Simmering the moose to a safe internal temperature. Moose is very lean, so it can turn dry and tough if overcooked, yet it must reach the stated internal temperature to be safe. Checking with a digital thermometer rather than judging by appearance helps you hit both goals.

Swap the onion

How well each one fits the dish's main ingredients (celery, carrot, beef, potato, parsley, thyme, pepper):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against celery, carrot, beef, potato, parsley, thyme, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Potato CroquettesPotato Croquettes255 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCarrot SoupCarrot Soup134 recipes