This Easy Crockpot Black Bear Stew is a delicious way to eat some of that bear meat that is in your freezer! I love the thick, rich gravy that this recipe creates. The meat is so tender and delicious - I enjoy bear meat in stew so much! I think it is similar to beef in texture. This is a very satisfying, hearty meal that is also healthy and easy!
How to Make Crockpot Bear Stew
Browning the meat
First, cube some bear meat (I used a bear roast that was thawed) into small bite-sized pieces. I like them slightly less than one-inch cubes.
Next, mix the flour and seasonings in a gallon ziplock bag. Add bear meat cubes and shake well until pieces are coated. Add oil to a skillet and heat over medium-high heat. Carefully add meat and fry about 1-2 minuets per side, until the meat is browned.
Mixing ingredients in crockpot
When the meat is all browned, place it in the crockpot. Add the potatoes, carrots, mushrooms, onions, and tomato juice. Fill the empty tomato sauce can two times with water and pour it into the stew. Add salt, pepper, Worchesteshire and bouillion cubes. Stir together and cover with the lid. Cook on low for 6 hours.
What to serve with bear stew
I think there's nothing better with stew than a chunk of hot cornbread with butter melting into it!
Or if cornbread isn't your thing, try these savory breadsticks for a real treat. Another neat thing is to make bread bowls and serve your black bear stew in them!
I was going to take photos of the stew in bowls, but we ate it so fast that I forgot! haha! This will be a regular recipe in my rotation for using up bear meat, that's for sure.
Crockpot Bear Stew
Ingredients
- 1 lb bear meat cubed
- 3 Tablespoons olive oil or bacon fat
Flour Mixture
- 3/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- ⅛ teaspoon cayenne optional
Stew ingredients
- 4 potatoes peeled and diced
- 2 cups carrots diced
- 8 oz mushrooms sliced
- 2 onions diced
- 2 cans tomato sauce 15 oz each
- 2 cans water
- 2 teaspoons salt
- 2 beef bouillon cubes
- 2 Tablespoons worchestershire
Instructions
- Place flour mixture ingredients into a gallon ziploc bag and shake to mix. Add cubed meat to flour mixture and shake and roll till all pieces are coated.
- Heat large skillet over medium-high heat and add oil. When hot, carefully add flour-coated meat pieces and fry 1-2 minutes per side.
- Place browned meat pieces in the crockpot. Add the potatoes, onions, carrots, and mushrooms.
- Add Worcestershire sauce, bouillon cubes, tomato sauce, and water. Stir together.
- Cover and cook on low for 6 hours.
Great idea but the proportions for my crock pot were off . Potatoes did not cook after 6 hours on low. The slow cooker I used was teflon based rather than ceramic. This could have been why. The meat tastes great, but the overall stew lacks flavor. I’d create a rich vegetable base with celery and use broth rather than depend on just tomato sauce. Fresh herbs may help with taste and aroma ? In general, i’d use broth instead of water. I’d also boil your potatoes for a little bit before placing them in the crock pot. Going on hour 12 now with hard potatoes. I hope the bear meat is still soft when the potatoes finally cook.
Great recipe as needed for only 1 pound of lifted bear meat. Everything cooked nicely (diced veggies no larger than1/2"), meat was very tender. I was out of thyme, so added marjoram and tarragon along with other spices. I also prefer chunks of tomatoes in my stew, so I used a can of diced tomatoes instead of sauce. Thickened at end with 1-2 tbls. tomato paste. I used my instant pot, cooking low slow cook for 6 hours, then an extra 30 minutes on high pressure. Great flavor!
lifted s/b gifted