Caribou Stew with Wild Mushrooms and Barley

A hearty stew featuring tender caribou meat, wild mushrooms, and barley, cooked in a rich broth. A true taste of the Canadian wilderness.

Prep Time

25 minutes

Total Time

3 hours 25 minutes

Calories

525 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.07/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack•Soup

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2lbsCaribou Stew Meat(cut into 1-inch cubes)

0.3cupAll-Purpose Flour(for dredging)

£0.10

1tspSalt(or to taste)

£0.01

0.5tspBlack Pepper(or to taste)

£0.05

2tbspOlive Oil

£0.25

1largeYellow Onion(chopped)

£0.60

3mediumCarrots(chopped)

£0.30

2Celery Stalks(chopped)

£0.40

4clovesGarlic(minced)

£0.20

1lbWild Mushrooms(such as chanterelles, morels, or shiitake, sliced)

£6.00

2tbspTomato Paste

£0.15

1cupDry Red Wine(such as Pinot Noir or Cabernet Sauvignon)

£2.00

6cupsBeef Broth(low sodium)

£1.50

1tspDried Thyme

£0.10

1Bay Leaf

£0.05

0.5cupPearl Barley(rinsed)

£0.30

0.3cupFresh Parsley(chopped, for garnish)

£0.40

Total Cost

£12.41

£2.07 per serving

Instructions

1.
In a bowl, combine flour, salt, and pepper. Dredge the caribou meat in the flour mixture, shaking off any excess.
2.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the caribou meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
3.
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4.
Add the wild mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
5.
Stir in the tomato paste and cook for 1 minute.
6.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
7.
Return the browned caribou meat to the pot. Add the beef broth, thyme, and bay leaf. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 2-2.5 hours, or until the caribou meat is very tender.
8.
Stir in the pearl barley and cook for another 30-45 minutes, or until the barley is tender.
9.
Remove the bay leaf before serving. Garnish with fresh parsley.
10.
Serve hot with crusty bread or bannock.

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My Notes

Nutrition Information

Nutrition per serving (450g)

525 kcal / 2197 kJ

Carbs

32g

12% of RDA

Fat

22g

31% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer flavor, use homemade beef broth.

If you can't find fresh wild mushrooms, you can use dried mushrooms. Rehydrate them in hot water before adding them to the stew.

You can add other root vegetables to the stew, such as potatoes, parsnips, or turnips.

The stew can be made ahead of time and reheated. The flavors will deepen overnight.

If you don't have caribou meat, you can substitute with beef chuck.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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