Hearty Stew With Moose and Guinness

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READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs moose roast, cubed into stew sized chunks
  • 1
    large onion, rough chopped
  • 6
    garlic cloves, minced or pressed
  • 14
    cup flour
  • 2
    tablespoons beef base (I used Better Than Bouillon Beef Base Reduced Sodium)
  • 2
    (12 ounce) bottles Guinness stout, room temperature
  • 1
    large parsnip, chopped into bite size chunks
  • 5 -6
    medium carrots, also chopped
  • 1
    lb potato, peeled and cubed
  • 1 12
    cups frozen peas
  • 1 -2
    cup mushroom, sliced
  • salt and pepper
  • 1
    tablespoon butter
  • seasoning (I used 2 tsp. paprika, 2 tsp. oregano, 1 tsp. ground coriander, and 1-2 tsp. Beau Monde seasoning wh)
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DIRECTIONS

  • Preheat oven to 325 degrees. Using a 5-quart enameled cast iron pan (or other heavy bottom saucepan with a lid), heat 1-2 tablespoons olive oil over medium-high heat on stove-top. Add the moose to the pan, stirring occasionally until pieces are browned on all sides. Sprinkle with salt and pepper. Lower heat if needed. Once meat is browned (does not need to be cooked all the way through), transfer to a bowl along with any juices from the pan and set aside.
  • Add 1 tablespoons olive oil to now empty pan and return to medium heat. Add onion and garlic and a pinch of salt and stir occasionally until translucent and just beginning to caramelize. Sprinkle flour over onion-garlic mixture and stir. Continue to cook over medium heat for another two minutes. Slowly pour first bottle of Guinness into pan, stirring to release browned bits on the bottom of the pan. Simmer over medium heat and stir until all the flour is incorporated with the liquid. Add beef base and stir until incorporated. At this point, add seasoning to taste.
  • Return meat to pan and make sure all pieces are submerged in liquid. Liquid should be thick but not too. If too thick or not enough to cover meat, add more Guinness or a little water. Cover and place in preheated oven for roughly an hour and a half. (While the stew is cooking, I used this time to chop my other vegetables. Potatoes can be kept submerged in cold water to prevent browning. Drain just prior to adding to stew.).
  • Remove stew from oven and stir pan contents making sure to scrape the bottom to prevent sticking. Add carrots and parsnip and stir to submerge. Cover and return to oven for another hour.
  • Remove stew from oven, stir again to prevent sticking, then add potatoes. Cover and return to oven for another hour. While potatoes are cooking, wash and slice thin the mushrooms. Heat 1 tablespoons of butter in a medium saucepan on stove, add mushrooms and saute until soft. Salt to taste.
  • Remove stew from oven and stir. Check potatoes and carrots for doneness. If not done, cover and return to oven for 30 minutes. If tender, stir in frozen peas and mushrooms until incorporated. If too thick, add more beer a splash at a time until it reaches desired consistency. Cover to retain heat. Do not return to oven.
  • Let sit for 20 minutes, then serve with salad and hot rolls to make a filling meal.
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