Ingredients with Measurements:
- 2 lbs bear meat, cubed
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add bear meat and cook until browned on all sides, about 5-7 minutes.
3. Remove bear meat from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add beef broth, red wine, bay leaves, thyme, salt, and black pepper to the pot and stir to combine.
6. Return bear meat to the pot and bring to a simmer.
7. Cover and simmer for 1 hour.
8. Add chopped carrots, parsnips, turnips, and potatoes to the pot and stir to combine.
9. Cover and simmer for an additional 30-45 minutes, or until vegetables are tender.
10. Add frozen peas to the pot and stir to combine.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
Temperature:
Simmer on medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 24g
Protein: 30g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Bear meat can be substituted with beef or venison.
Variations:
- Add chopped celery and/or mushrooms to the pot for additional flavor.
- Use sweet potatoes instead of regular potatoes for a different flavor profile.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- If the stew is too thick, add more beef broth or water to thin it out.
- For a richer flavor, brown the bear meat in batches instead of all at once.
- Serve with crusty bread or biscuits to soak up the broth.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine or a dark beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Crusty bread or biscuits
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the vegetables are not tender enough, let the stew simmer for a few more minutes until they are.
Food safety advice:
- Make sure the bear meat is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Bear stew has been a traditional dish in many cultures, including Native American and European.
Flavor profiles:
Savory, hearty, and slightly gamey.
Serving suggestions:
Serve hot with crusty bread or biscuits.
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Taste: Savory, Hearty, Earthy, Comforting, Rich