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Oogruk Stew Recipe

Inuit · Main course · 140 min total

A hearty and warming stew made from oogruk (bearded seal) meat, traditional to the Arctic regions. This recipe uses simple ingredients to create a rich, flavorful dish that honors indigenous cooking methods.

Ingredients

• 2 lbs oogruk meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef or game broth
• 4 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup frozen peas

Instructions

1. In a large pot, heat oil over medium-high heat. Add oogruk meat in batches and brown on all sides, about 5 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
3. Return meat to pot. Add broth, potatoes, carrots, salt, pepper, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours, or until meat is tender.
5. Stir in frozen peas and cook for 5 more minutes. Remove bay leaf before serving.

Tips

• If oogruk is unavailable, substitute with beef or seal meat.
• Serve with bannock or crusty bread to soak up the broth.
• Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

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