Slow Cooker Caribou Stew

Tasty slow cooker stew recipe from Western Alaska. Tailor it to your region by using beef, moose, or other local meat. Throw it in the slow cooker or on the wood stove and let it fill your home with the savory smell of warmth and comfort.

Step: 1

Place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour.

Step: 2

Heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. Transfer meat to a large slow cooker. Pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, Worcestershire sauce, thyme, garlic, and bay leaves. Gently stir mixture.

Step: 3

Cook on Low for 8 hours.

Per Serving: 327 calories; protein 32.7g; carbohydrates 39.6g; fat 3.5g; cholesterol 69mg; sodium 243.2mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.