Recipe by Kyle
"If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
red potatoes, diced
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!!
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.
this is a great recipe. i have been making alot of dishes with bear meat over the last 30 years. the meat is delicious!!
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!!
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.
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!!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Big Bear Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 253
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a classic Southern stew with pork, beef, and chicken.
See how to make a classic stew with venison, carrots, and potatoes.
This simple summer stew stars squash and smoky andouille sausage.