Caribou Stew
Ingredients
  • 1tbsp Vegetable oil (ie. canola oil)
  • 1-1/2pounds Caribou meat
  • 1 Large onion, chopped
  • 2 Stalks of celery, chopped
  • 1/2cup Turnip, chopped
  • 3 Small carrots, chopped
  • 2 Medium potatoes, chopped
  • 3cups Water
  • 1can Tomato or cream of mushroom soup
  • or 1 envelope soup mix
  • 2tbsp Flour or cornstarch
  • 1/2cup Cold water
  • Salt and pepper to taste
Instructions
  1. Cut the meat into small chunks.
  2. 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.
  3. Add onions to the pot and fry until golden brown. Add celery, turnip, carrots, potatoes, water, and soup OR soup mix. Stir well.
  4. 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.
  5. Stir occasionally. Add more water at any time, if necessary.
  6. 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.

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.