Beginner’s Guide to Cooking Bear: Savory Bear Stew Recipe
This Savory Bear Stew Recipe recipe is ready in about 40 minutes and puts bear front and center — no fillers, no shortcuts on flavor.
Ingredients
- 2 pounds bear meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 4 cups beef or game stock
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 cup red wine (optional)
Instructions
- Season the meat generously with salt and pepper for enhanced flavor.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Once hot, add the bear meat in batches, ensuring not to overcrowd the pot.
- Remove the meat and set it aside.
- In the same pot, add the chopped onion and cook for about 3-4 minutes until translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the carrots, potatoes, and mushrooms to the pot.
- Stir everything together and cook for about 5 minutes, allowing the vegetables to begin softening.
- Return the browned bear meat to the pot.
- Stir in the tomato paste, thyme, and rosemary.
- If using, pour in the red wine and let it simmer for about 2 minutes to cook off the alcohol.
- Pour in the beef or game stock until all ingredients are submerged.
- Once boiling, reduce the heat to low and cover the pot.
Cook’s Notes
The whole point of braising lean wild game is patience — low and slow breaks down connective tissue that would otherwise turn tough. Don’t rush this one by cranking the heat; you’ll get chewy meat instead of the fall-apart texture you’re after.
Ingredient Swaps
If you don’t have bear on hand, another lean big-game cut works — just watch your cook time, since density varies a lot between species and even between cuts of the same animal.
Serving Suggestions
Serve this with something simple that won’t compete with the meat — roasted root vegetables or a basic wild rice pilaf are the usual go-tos around deer camp.
Storage & Reheating
This one actually improves overnight in the fridge as the flavors settle — keeps well for 4-5 days and reheats easily on the stovetop since the sauce protects it from drying out.
Common Questions
Can I substitute the bear in this recipe?
Yes, in most cases — see the Ingredient Swaps note above for specifics on what works best.
How should I store leftovers?
See the Storage & Reheating note above — it varies by cooking method, so check the specific guidance for this dish.
How do I know when it’s fully cooked?
Use a meat thermometer when possible rather than relying on time alone — wild game and fish cook faster than most people expect.