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There is not substitute for a warm hearty slow-cooker meal.  This Stew seemed well…natural. 

 Enjoy your own variations as your creativity (and fridge) inspires!  

I was fortunate enough to have fresh Alaskan harvested Moose and able to also use local + organic onions, garlic, tomatoes, brussels sprouts and carrots.   

This is a major hit!  ENJOY!

- Dr. Simko


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  • About 3 lbs. boneless moose or beef stew meat - cubed
  • Celtic Sea Salt salt and freshly ground pepper
  • 1 large onion, chopped coarsely
  • 20 Brussels sprouts
  • 1 ¼ lbs. red potatoes, cubed large
  • 10-12 cremini mushrooms, whole
  • 6-8 carrots, cut into chunks
  • 4 stocks celery, cut into chunks
  • 3 Tbs. parsley, chopped – plus more for garnish
  • Whatever else looks good!
  • 4 cloves garlic, chopped
  • 3-4 Tbs. extra virgin olive oil (add more when using more veggies)
  • 2-3 Tbs. cultured butter
  • 1-2 tsp Bragg Liquid Aminos
  • 1 cup red wine
  • 4 cups stock or broth
  • 2 Tbs. tomato paste (or use fresh tomatoes, and a little ketchup)
  • 6 Tbs. all-purpose flour
  • 1 teaspoon each of your favorite herbs/spices – ex. minced fresh thyme, fresh rosemary, fresh basil;
  • 2 bay leaves


Pour flour into wide dish and lightly salt and pepper.  Heat 1 Tbs. butter in large frying pan over medium heat.  Roll meat in flour and add to frying pan.  Brown all edges of stew meat and add to your slow cooker.  

Add another 1 Tbs. of butter to the pan still over medium heat.  Add the potatoes and 1 clove garlic.  Salt lightly and brown potatoes lightly - add to slow cooker.  Use olive oil for the next round of vegetables to be sautéed: onion, mushrooms, and remainder garlic. Salt lightly and cook, stirring occasionally, until the onion softens, about 3 minutes.  Deglaze the pan with red wine and cook vegetables for another 2 minutes then add to slow cooker.

You may sauté the rest of the vegetables or add them fresh to the cooker.

Gradually stir in your stock or broth, and then stir in the tomato paste, the 3 Tbs. parsley and your choice of herbs.  Add cold water to fill your slow cooker so that all vegetables are WELL covered.

Season the stew with salt and pepper.  Cover and set your slow cooker to LOW for 6 + hours, stirring occasionally.

Enjoy garnished with parsley and a fresh baguette!

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009)