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Traditional Inuit stews Recipe

Inuit · Main course · 140 min total

A hearty and warming stew traditionally made by Inuit peoples using available meats like caribou or seal, slow-cooked with minimal seasonings to highlight the natural flavors. This version uses caribou or beef as a substitute.

Ingredients

• 2 lbs caribou meat (or beef stew meat), cut into 1-inch cubes
• 4 cups water
• 1 large onion, chopped
• 2 large potatoes, peeled and cubed
• 3 carrots, sliced
• 1 turnip, peeled and cubed
• 2 tbsp vegetable oil or rendered fat
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat oil or fat in a large heavy pot over medium-high heat. Add meat in batches and brown on all sides. Remove and set aside.
2. Add chopped onion to the pot and cook until softened, about 3 minutes.
3. Return meat to pot. Add water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add potatoes, carrots, and turnip. Continue to simmer, covered, for another 45-60 minutes until meat and vegetables are tender.
5. Adjust seasoning with additional salt and pepper if needed. Serve hot.

Tips

• For a thicker stew, mash some of the potatoes against the side of the pot before serving.
• Traditionally, this stew is cooked slowly over a fire; a slow cooker on low for 6-8 hours works well.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

More about Traditional Inuit stews →

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