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Northern Lights Caribou Stew
Prep: 25 mins
Cook: 2 hours 30 mins
Servings: 6-8
Imagine the crisp air of the northern wilds, captured in a bowl. This robust stew cradles succulent pieces of caribou, slow-simmered with hearty root vegetables and aromatic herbs, creating a tapestry of flavors that speaks of comfort and adventure. It's a dish designed to nourish and delight, reflecting the rugged beauty of its origins.
Materials
- 2 lbs caribou stew meat
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1.5 lbs small potatoes, quartered
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Preparation
- Dice the caribou stew meat into 1.5-inch chunks. Season liberally with salt and pepper.
- Chop the onion, carrots, and celery into rough pieces. Quarter the small potatoes.
Cooking
- Heat olive oil in a large Dutch oven over medium-high heat. Brown caribou in batches, ensuring not to overcrowd the pot; remove and set aside.
- Add chopped onion, carrots, and celery to the pot, sauté until softened, about 8-10 minutes.
- Deglaze with red wine, scraping up any browned bits from the bottom of the pot.
- Return caribou to the pot. Pour in beef broth, add bay leaves, dried thyme, and dried rosemary.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 45 minutes.
- Add quartered potatoes, stir well, and continue to simmer, covered, for another 45 minutes, or until caribou is fork-tender and potatoes are cooked through.
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