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This black bear stew recipe with root vegetables is the ultimate comfort food for hunters. Our guides at Granite Peak Outfitters slow-simmer bear stew after Idaho backcountry hunts — the low and slow method makes the meat incredibly tender.

WILD GAME RECIPES

A hearty, warming stew that showcases bear meat’s rich character

Black bear stew is a staple in hunting camps across the Mountain West for good reason. The meat’s slightly sweet, rich character works perfectly in a long-simmered braise. The secret to great bear stew is the same as great bear anything: trim the fat, brown the meat hard, and cook it well past the safe internal temperature using a slow, gentle method. What you end up with is a thick, deeply flavored stew that will change your mind about bear meat permanently.

Ingredients

• 3 lbs black bear stew meat, trimmed of all fat and cut into 1.5-inch cubes
• 1/4 cup flour seasoned with salt, pepper, and paprika
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, cut into 1-inch pieces
• 3 potatoes, cubed
• 2 turnips, peeled and cubed
• 3 stalks celery, sliced
• 4 cloves garlic, minced
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 3 sprigs thyme
• 1 sprig rosemary
• Salt and pepper to taste

Directions

1. Trim ALL visible fat from the bear meat. Toss cubes in seasoned flour.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the floured bear meat in batches. Remove to a plate.
3. Add onion, carrots, celery, and garlic. Cook for 5 minutes, scraping up all browned bits.
4. Pour in red wine and let it reduce for 2 minutes. Add beef broth, tomato paste, and Worcestershire sauce.
5. Return the browned meat. Add bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 2 hours. Add potatoes and turnips, then cook for another 45-60 minutes until everything is tender.
7. Remove bay leaves and herb stems. Serve with crusty bread.

Pro Tips from Our Guides

• Trim the fat. Bear fat tastes tallowy and gamey. The lean meat does not.
• Turnips are traditional in bear stew and add a slightly sweet, earthy element that complements the meat.
• Low and slow is the only way. Bear meat needs extended cooking to reach safe temperatures AND become tender.
• Bear stew freezes exceptionally well. Make a double batch.

This stew has been a Granite Peak tradition for over 20 years. It has converted more bear-meat skeptics than any other recipe.