Big Bear Stew Recipe -

Big Bear Stew

Recipe by  

"If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
  2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
  3. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2003

I have been making this receipe for 5 years...when I was first introduced to bear meat! It is fantastic!! I have also altered the water ingrediant and used a can of cream of mushroom so that there is some "gravy" to pour all over. On occassion, I have seen some people wrinkle their nose at the thought of eating bear meat but when I serve this, they change their minds! Many times, they can't even tell the difference! A stomach doesn't care as long as it's good and this is one of the best. Add/subtract you favorite veggies and enjoy!!

Most Helpful Critical Review
Jun 29, 2009

I'm sorry but I din't care for this! It was sooooo bland even after adding other spices. I added hot sauce to my bowl but my honey didn't and thought it was okay. I may make another attempt and add the cream of mushroom soup like some others did but I doubt it.

May 13, 2003

this is a great recipe. i have been making alot of dishes with bear meat over the last 30 years. the meat is delicious!!

Feb 19, 2007

Good recipe. Although I didn't have access to bear meat, I used stew meat. I also placed everything in a crock-pot and needless to say it was great!! This stew also freezes well!! I will make this again!!

Nov 04, 2005

This was great! I only used 2 quarts of water. I also added 3 stalks celery, sliced, and a can of cream of mushroom soup.

Jul 15, 2009

Daughter followed essence of the recipe... substituted corn for turnips as she didn't have any turnips. Came out extremely tender. Flavors are subtle. Will use for the rest of the bear meat in the freezer and will try with turnips. Also might add tomatoes to next batch. This recipe goes straight to my recipe box!!

Jan 23, 2009

I added Guinness beer to the slow cooker. My husband loved it- I think I'm just not into bear meat, though I want to because we have over ten pounds in the freezer!

Apr 05, 2011

we liked this stew, I fried the meat in a pot, so when I added water, it would get all the brown bits stuck in the pan. Since we were given this meat, not harvested by us, I was unsure how old it was and how it was prepared, so I added 1 T of vinegar to the water. This tenderizes the meat while cooking and does not leave a vinegary taste. Also added the salt at the end.


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  • Calories
  • 585 kcal
  • 29%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 51.2 g
  • 102%
  • Sodium
  • 618 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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