Bear Necessities: 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 lbs bear meat (cut into 1-inch cubes)
- 2 cloves garlic (minced)
- 4 cups beef or venison broth
- 1 cup red wine (optional for extra flavor)
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon rosemary (dried or fresh)
- 1 cup frozen peas (added near the end of cooking)
Instructions
- Cut the meat into 1-inch cubes and season generously with salt and pepper.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Once hot, add the bear meat in batches, searing it until browned on all sides.
- Remove the meat and set aside.
- In the same pot, add the chopped onion and garlic.
- Add the carrots, celery, and potatoes and continue to sauté for another 5 minutes.
- If using, pour in the red wine to deglaze the pot, scraping up any browned bits.
- Let it simmer for a few minutes to reduce.
- Return the seared bear meat to the pot, and stir in the tomato paste, thyme, rosemary, and bay leaf.
- Pour in the beef or venison broth, ensuring all ingredients are covered.
- Bring the stew to a rolling boil, then reduce the heat to low.
- Cover the pot and let it simmer for 2-3 hours, or until the bear meat is tender and the flavors meld beautifully.
- About 10 minutes before serving, stir in the frozen peas to add a pop of color and sweetness to your stew.
Recommended for this recipe
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.
