Ingredients
- 1 tbsp Vegetable oil (ie. canola oil)
- 1-1/2 pounds Caribou meat
- 1 Large onion, chopped
- 2 Stalks of celery, chopped
- 1/2 cup Turnip, chopped
- 3 Small carrots, chopped
- 2 Medium potatoes, chopped
- 3 cups Water
- 1 can Tomato or cream of mushroom soup
- or 1 envelope soup mix
- 2 tbsp Flour or cornstarch
- 1/2 cup Cold water
- Salt and pepper to taste
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Ingredients
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Instructions
- Cut the meat into small chunks.
- Pour oil into a pot and place on the stove on a medium-high heat. Add the chunks of meat. Cook until brown, stirring occasionally. Add more oil at any time, if necessary.
- Add onions to the pot and fry until golden brown. Add celery, turnip, carrots, potatoes, water, and soup OR soup mix. Stir well.
- Cover the pot and turn up the heat until the stew begins to boil. Turn the heat down to low and let the stew simmer for one to two hours.
- Stir occasionally. Add more water at any time, if necessary.
- Mix the flour or cornstarch with the cold water. Make sure there are no lumps. Add this mixture slowly to the stew and stir well until the stew is thick. Add salt and pepper to taste.
Recipe Notes
This hearty stew will satisfy the whole family.
Caribou is high in iron. Iron is important for healthy blood and for energy. Try using caribou instead of beef in you favourite recipes.
- If you have no caribou meat trying using other meat such as moose, elk or beef
- Try using other vegetables if you are missing some on the list
- For firmer vegetables, add them to the stew later – after the meat is cooked and about 30 minutes before the stew is done.
This recipe was adapted and reprinted with the permission of the Baker Lake Prenatal Nutrition Project from Qamanituaq Cooks! Good Food…Healthy Families.
Nutrition Facts
Caribou Stew
Amount Per Serving
Calories 200
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Total Carbohydrates 17g
6%
Protein 21g
42%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.