Northwest to Trophy West!
Season 19 | Episode 10 | Season Finale
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Outfitter Information
Trophy West Guide Outfitters
Glenn Venus
Phone: (855)282-0021
Website: TrophyWest.com
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Weapon: Browning X-Bolt
Ammo: Browning Ammo
Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos
Outfit: Cabela’s SHE
Pack: Alps OutdoorZ Pack
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Location: Vancouver Island, British Colombia
Species: Black Bear
Sex: Male (Boar)
Recipe
🥘 Black Bear Stew Recipe
🕒 Total Time: 3 Hours 15 Minutes 🕒
Prep: 30 Minutes | Cook: 2 Hours 45 Minutes | Servings: 6 People
🧂Ingredients:
2 lbs black bear stew meat (cubed)
2 tbsp olive oil or bear fat
1 large yellow onion, chopped
4 cloves garlic, minced
4 cups beef broth
1 cup dry red wine (or additional broth)
3 carrots, peeled and sliced
3 celery stalks, chopped
4 Yukon gold potatoes, cubed
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tbsp flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
🔪 Directions:
Sear the meat:
In a large Dutch oven, heat oil over medium-high heat. Brown bear meat on all sides in batches. Remove and set aside.
Sauté aromatics:
In the same pot, add onions and garlic. Sauté for 3–4 minutes until softened and fragrant.
Deglaze:
Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the browned bits from the bottom.
Simmer:
Return bear meat to the pot. Add broth, carrots, celery, potatoes, herbs, bay leaves, salt, and pepper. Bring to a simmer.
Slow cook:
Reduce heat to low, cover, and let it cook for 2.5 to 3 hours, stirring occasionally, until the meat is fork-tender.
Optional thickening:
Mix flour with a small amount of water, then stir into stew for a thicker consistency. Simmer uncovered for 10–15 minutes.
Serve:
Ladle into bowls, garnish with parsley, and serve with crusty bread or over mashed potatoes.
