Slow Cooker Moose Stew (Dairy-Free, Gluten-Free)

Ingredients

• about 910 g Moose meat (or beef stew meat)
• 3 medium Carrots
• 4 medium Potatoes
• 1 large Onion
• 2 stalks Celery
• 3 cloves Garlic
• 4 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of moose meat (or beef stew meat) into 2.54 cm cubes.
2. 2Chop the 3 medium carrots, 4 medium potatoes, 1 large onion, and 2 stalks of celery into bite-sized pieces. Mince the 3 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat (204.4°C / 200°C). Brown the moose meat in batches, about 2-3 minutes per side, until nicely seared. Transfer the browned meat to a slow cooker.
4. 4Add the chopped vegetables (carrots, potatoes, onion, celery) and minced garlic to the same skillet. Cook over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened. Transfer the softened vegetables to the slow cooker.
5. 5Pour the 4 cups of beef broth into the slow cooker. Stir in the 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
6. 6Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The stew is ready when the moose meat and vegetables are fork-tender.
7. 7Before serving, carefully remove and discard the 1 bay leaf from the stew.

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