Bear stew with root vegetables and red wine sauce

Ragoût d'ours aux légumes racines et sauce au vin rouge

Here's a bear stew recipe that highlights the meat's robust flavor. However, it is essential to remember that cooking bear meat requires special attention to ensure a safe and healthy preparation.

Ingredients :

  • 1.5 kg bear meat, cut into cubes
  • Salt and black pepper, to taste
  • 3 tablespoons of olive oil
  • 2 onions, chopped
  • 3 cloves of garlic, minced
  • 2 carrots, cut into slices
  • 2 parsnips, diced
  • 2 stalks of celery, diced
  • 1 cup of red wine
  • 500 ml beef broth
  • 2 tablespoons of tomato puree
  • 2 bay leaves
  • Fresh thyme
  • 2 tablespoons of flour (to thicken the sauce)


Instructions :

  1.  Season the pieces of bear meat with salt and pepper.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the pieces of meat on all sides. Remove them from the casserole and set aside.
  3. In the same casserole dish, add the onions and garlic. Fry them until they are golden brown.
  4. Add the flour and mix well to create a roux.
  5. Pour the red wine into the casserole dish to deglaze the bottom. Simmer for a few minutes to reduce the wine.
  6. Add the beef broth, tomato paste, root vegetables, bay leaf and thyme to the casserole dish. Return the pieces of bear meat to the casserole dish.
  7. Cover the pot and simmer over low heat for about 2 to 3 hours, or until the meat is tender.
  8. Remove the bay leaves and adjust the seasoning if necessary.

Serve the bear stew with mashed potatoes, fresh pasta or rice to accompany. Again, be sure to comply with all local regulations and take necessary precautions when preparing bear meat.


Enjoy your food!