Best 4 Big Bear Stew Recipes
Embark on a culinary adventure with our exploration of the tantalizing flavors and aromas of "Big Bear Stew." This hearty and comforting dish, steeped in tradition, promises to warm your soul and delight your taste buds. Prepare to discover the secrets behind creating a truly unforgettable stew, using the finest ingredients and time-honored cooking techniques. Whether you're a seasoned chef or a novice cook eager to try something new, our guide will equip you with the knowledge and inspiration you need to craft a "Big Bear Stew" that will leave a lasting impression.
Let's cook with our recipes!
BIG BEAR STEW
If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!
Provided by Kyle
Categories Soups, Stews and Chili Recipes Stews
Yield 8
Number Of Ingredients 14
Steps:
- In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
- Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
- Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Nutrition Facts : Calories 584.6 calories, Carbohydrate 30.9 g, Fat 28.1 g, Fiber 4.8 g, Protein 51.2 g, SaturatedFat 1.5 g, Sodium 617.7 mg, Sugar 6 g
WILD BEAR STEW
This recipe is a great way to use up any trimmings you may have when done dressing out the bear. Serve with toasted bread or hot rolls.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
- Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
BIG BEAR STEW
If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!
Provided by Kyle
Categories Stew
Yield 8
Number Of Ingredients 14
Steps:
- In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
- Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
- Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Nutrition Facts : Calories 584.6 calories, Carbohydrate 30.9 g, Fat 28.1 g, Fiber 4.8 g, Protein 51.2 g, SaturatedFat 1.5 g, Sodium 617.7 mg, Sugar 6 g
BEAR STEW
A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.
Provided by CHEF GRPA
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
- 2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
- 3. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
- My Note: I have been making this receipe for over 55 years -- when I was first introduced to bear meat! It is fantastic! I have also altered the water ingrediant and used a can of cream of mushroom so that there is some "gravy" to pour all over. On occassion, I have seen some people wrinkle their nose at the thought of eating bear meat but when I serve this, they change their minds! Many times, they can't even tell the difference! A stomach doesn't care as long as it's good and this is one of the best. Add/subtract you favorite veggies and enjoy!
- I also added 3 stalks celery, sliced, and sometime a can of cream of mushroom soup.
- Or I added Guinness beer to the slow cooker with out one quarts water.
- I fried the meat in a pot, so when I added water, it would get all the brown bits stuck in the pan. Since we were given this meat, not harvested by us, I was unsure how old it was and how it was prepared, so I added 1 T of vinegar to the water. This tenderizes the meat while cooking and does not leave a vinegary taste. Also added the salt at the end.
- If you didn't have any bear, but beef stew meat. And needed a recipe for turnips and this is very good. I also added some whole allspice and parsnip, as well as whole pepper kernels instead of ground. I'd only suggest to add the turnips and mushrooms about 1/2hr before the end as they got rather soft. Otherwise it's very tasty, even my 15mo old enjoyed it!
Tips:
- To make the stew more flavorful, use a variety of vegetables, such as carrots, celery, onions, and potatoes. You can also add other ingredients, such as mushrooms, tomatoes, or corn.
- If you want a thicker stew, add a cornstarch slurry or a roux. A cornstarch slurry is made by mixing together equal parts cornstarch and water. A roux is made by cooking together equal parts butter and flour.
- For a more tender stew, cook it for a longer period of time. You can cook it in a slow cooker on low for 8-10 hours, or in a Dutch oven over low heat for 2-3 hours.
- Serve the stew with a side of bread, rice, or potatoes. You can also garnish it with fresh herbs, such as parsley or chives.
Conclusion:
Big Bear Stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious stew that your family and friends will love.
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