Here is the delicious recipe of the Moose Stew the youth and Chef Maluh made during our Indigenous Cooking workshop for youth on November 4, 2017.


  • 2 lb. moose steaks (substitute with buffalo, venison, beef)
  • 1 med. onion, diced
  • 2 to 3 T. vegetable oil
  • 2 to 3 lg. carrots, diced
  • 3 stalks celery diced
  • 2 T. Worcestershire sauce
  • 2 lg. potatoes, diced
  • 2 bay leaves
  • 1 ½ tsp. rosemary, thyme, basil
  • ¾ tsp. pepper
  • 2 cartons beef bouillon 


  1. Cube moose steaks into bite-size pieces and marinade in oil, rosemary and basil (overnight or for at least six to eight hours).
  2. Place on a sheet with parchment paper and brown meat, in a 350° oven for about 45 minutes.
  3. Add Worcestershire sauce, salt, and pepper, place in a pot, add the beef bouillon, and simmer for four to five hours. 
  4. In a pan sauté in oil the onion, carrots, and celery until soft for five minutes and bay leaves. Add to the stewing meat, cook for 1 hour.
  5. Mix cornstarch with small amount of cold water and add to stew. Simmer until stew thickens. Remove bay leaves. 
  6. Cook the potatoes separately and add to the stew when soft.

Serve this with bannock foccacia!