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Moose Stew - By South Zone Indigenous Health Program

by South Zone IHP,

1 ½ lbs moose, caribou or beef, cubed

4 cups beef broth, low sodium

⅔ cup water

2 cloves garlic, minced

1 cup turnip, peeled and cubed

1 cup potato, peeled and cubed

1 cup carrots, sliced

1 cup celery, sliced

1 ½ cups onion, chopped

1 cup tomatoes, cut up

1 can tomato paste

1 tsp Worcestershire sauce

1 bay leaf

Dash pepper

¼ cup flour

In a large saucepan, bring moose, beef broth, water and garlic to a boil. Reduce heat, cover and let cook for 45 minutes.

Add turnip, potato, carrots, celery and onions. Cook for 10-15 minutes, till vegetables are tender. Stir in tomatoes and tomato paste. Add Worcestershire sauce and bay leaf. Simmer 5-10 minutes, till meat is tender. Add pepper. Mix flour and 2 tbsp of water to form a smooth paste. Stir into stew and cook until broth has thickened.

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