How to Cook the Best Black Bear Stew Recipe + Guide

If you are looking for The Best Black Bear Stew Recipe so you can put your bear steaks, bear backstrap or bear stew meat to use, this is the one!

Fall is time for hunting in the United States, and at this time of year we find ways to cook up different wild meats according to what we are blessed with! This season we were gifted some wild bear meat!

Despite the bear species, whether brown bears, grizzly bears, cave bears or black bears, this recipe will work the same.

Keep reading as I go over how to use the bear meat in recipes, nutritional information about bear meat, how to safely prepare it and then step by step instructions on how to make the stew.

Bear Meat and a Successful Hunt

Here is our great friend Josh Caple from his black bear hunting adventure this year in the Pacific Northwest, and the bear he harvested. It was after quite a few bear hunts that he was able to finally be one of the successful bear hunters that brought home the bear!

He processed the meat into bulk meat for stews and also went all out making breakfast sausage from the ground bear meat! Since the fat content was higher, being a fall bear, the sausage turned out great with a lot of fat that only improved the meat taste.

From my research I have found that a fall bear tastes different than a spring bear in that the bears of North America have used up their extra fat layers over the winter hibernating, so the spring bear is less greasy, and does not contain excess fat.

You can imagine where a fattier meat would come in handy for sausages and bear burgers.

At first, I thought, oh my, really not sure how that will taste, but I will be adventurous and give it a try! It is great to try new things, and this is our families first time getting to experience the taste of bear meat!

When I first thawed the meat, it looked a lot like beef stew meat. So, I turned to my favorite recipe using stew meat, beef stew!

Although it is bear meat, subbing it into the right recipe, like with beef recipes, is an easy way to get great flavor and avoid a gamey taste!

How to Properly Prepare Bear Meat

I found that a stew in the instant pot would be the most familiar way I could cook it up so my family would eat it! They technically knew it was bear meat but were still excited about dinner time.

One thing about cooking bear meat is that you have to follow certain steps to make sure it is fit to eat. This is not the time to skimp on prepping your meat, it must be browned before putting into your stew.

Yes, I know some recipes call to add it right in, but I chose to take the safe route and improve the taste of the meat by browning it ahead of time over medium-high heat in my cast iron skillet. Then put my stew together in my electric pressure cooker or crock pot. You can of course modify this recipe to cook in a slow cooker if you wish, but do not skip the browning step.

This bear meat comes from a black bear that lived near our home. It is filled with beneficial nutrients from the plants that grow around us.

Black bear meat is a healthy and delicious source of protein along with iron, phosphorus, and vitamins B1, B2, and B3.

A 3 oz portion of bear steak contains 20 grams of protein and 8 grams of fat. Since wild game, like bears, are carriers of trichinella spiralis, it is imperative that you cook the thickest part of the meat to reach an internal cooking temperature of at least 165F for at least 3 minutes.

Older bears, like any other game animal, will be more likely to have the parasites, which is why you should always cook the meat properly, so you do not get sick! This bear is one of the younger bears, but wild game meat should be prepared properly always before consuming!

The most important thing to remember is to heat the meat to an internal temperature of 170F. This is an easy way to ensure that it is thoroughly cooked. Cook until there is no trace of pink meat or fluid.

In my stew recipe, I cook the pieces until no longer pink and it goes quickly. In the case of a roast, you will need to check the temperature.

Let’s prep the ingredients for the stew!

Start out with a wooden cutting board and a very sharp knife. I am suggesting a wooden cutting board as it is easier to clean from the raw meat than a plastic one is.

The bulk chunks we were gifted only had one stripe of fat in it. I believe our friend trimmed off the excess bear fat to use in the ground meat or bear sausage he made!

Now with your piece of meat before you, start by cutting it up into 1-inch cubes or bite size pieces. Set it aside on a flat pan or plate so it is easy to handle for browning.

Pre-heat your skillet to medium-high heat. The best way to properly brown your meat for the stew is to have your skillet pre-heated so when the meat hits the pan it gets a wonderful sear!

The prep of cutting up the bear roast into the bite size pieces takes about 20-25 minutes of prep time.

Once you have all of the ingredients prepped it goes a lot faster! Sprinkle the pieces of meat with a little salt, black pepper, onion powder and garlic powder.

I used bacon grease as my oil in the preheated pan, but you could also use olive oil too! I laid each piece down into the skillet as to not overlap them or crowd them in the pan.

If I were to just throw all of the pieces in the pan, they would be partially browned and partially steamed. Taking the time to do this also ensures all of the meat is seared properly and does not have any pink left in it.

I just worked in batches. I browned one batch for a few minutes on each side paying close attention that I did not burn them. Then I set it aside on a paper towel lined plate, and then proceeded with the rest until they were all browned.

Your meat should be browned and sitting aside on a plate. Now sauté the chopped onion in the skillet to create a great base of brown bits for the best flavor!

Prep your additional ingredients for your stew!

I will roughly chop up 3 carrots, and 1 large baker potato for the stew. I just do not serve up the potatoes for myself when dishing it up to avoid the carbs.

You could also add any of the following to the stew, just keep to a 3-4 cup maximum!

• fresh parsley
• leeks
• celeriac root
• chopped celery
• mushrooms
• small red potatoes quartered
• chopped leeks
• minced parsley
• oregano
• fresh minced garlic cloves
• a peeled clove of garlic

Prepare your electric pressure cooker or crock pot.

Now everything will go quickly from here! It is just dump and go. These instructions are universal for either appliance, it just differs in the time it takes to cook.

Start out by adding in the beef broth to the skillet after you have softened the onions.

If you desire, add in 1/3 cup of red wine and let it simmer for a few minutes. This gives it a great depth of flavor, plus the simmering will burn off the alcohol so it will not be in your final product.

Then scrape all of the bits and pour it all into the bottom of the cooker. If you do not have a deep skillet, you can always do the meat browning and onion sauteing in a large Dutch oven.

Now you will add in all of the spices and additional ingredients. I added in a bay leaf, paprika, tomato paste and Worcestershire sauce to the broth then whisked it up.

If you do not have Worcestershire sauce you can easily substitute in some soy sauce without much of a taste difference.

Now add the meat and broth mixture to the Instant Pot or Crock Pot and top with the veggies. Do not mix ingredients after topping with the veggies.

At this point you would then put on the crock pot lid and set to cook on LOW for 8-10 hours. I do not recommend at any rate to cook it on HIGH in the crock pot or slow cooker.

If you are using an Instant Pot or electric pressure cooker like me, then close the lid and set the valve to “SEALING” or “SEALED” and cook on HIGH pressure for 35 minutes.

It will take 10 minutes for the Instant Pot to come to pressure so figure that into your timing. Once the countdown is done, let the pressure release naturally for 15 minutes.

Now you will give it a good stir and then sprinkle on 1 tsp of glucomannan or xanthan gum while whisking. The stew will be hot enough for it to dissolve in. Let it sit to thicken 10 minutes before serving. Replacing the lid to help it thicken will also help to keep it warm.

If you do not mind having extra carbs, alternately put 2 tbsp of tapioca starch or corn starch in a small bowl and add in 2 tbsp of cold water. Whisk it up well.

Turn your Instant Pot to SAUTE mode and wait for the stew to simmer, then whisk the slurry into the stew and let it simmer for a few minutes to thicken.

If you are using a crock pot or slow cooker for your stew, turn the pot to HIGH and proceed as with the Instant Pot.

As you see here in this video, it turned into a nice consistency and is the perfect stew!

My overall opinion of the bear stew is that it is very tasty! My kids loved this preparation so much they fought over the last of the stew!

If you do end up with leftovers, let them cool to room temperature before putting them in a jar for the fridge up to 5 days.

You can also freeze this stew up to 3 months in a freezer safe container or freezer zip top bag once it is cooled for an easy meal anytime!

Tips, Substitutions, and FAQs

• Easily turn this recipe into a Chunky Bear Chili when you substitute the vegetables with chopped tomatoes and beans, if you eat them. Trade the herbs called for with some chili powder, cumin, and a pinch of cayenne pepper for medium heat. 
• Top your bear stew with a sprinkle of cheese or a dollop sour cream to add a garnish.
• If you find your stew turns out thicker than you would like, just add enough water to the stew to thin it out a little.
• You can put the cubed meat in a marinade before using it in the stew for more flavor. Make sure the marinade ingredients include an oil, herbs and an acidic medium like vinegar or red wine to penetrate the meat fibers.
• Add in 1 tablespoon of brown sugar to the meat seasonings to add a sweetness to the stew.

What cut of bear meat is best for stew? The best cuts of bear meat for stew are the shoulder, neck, or any tougher cuts that benefit from slow cooking. These cuts break down well during the slow cooking process, becoming tender and flavorful.

Can I add grains or legumes to bear stew? Yes, you can add grains like barley or rice, or legumes like beans or lentils, to bear stew. However, if using a crock pot, it’s best to add them in the last hour or two of cooking to prevent them from becoming too soft. In the Instant Pot, you can cook them with the stew.

Can I freeze bear stew leftovers? Yes, bear stew freezes well. Let the stew cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm it on the stovetop or in the microwave.

Is bear meat safe to eat, and how should it be cooked to ensure safety? Bear meat is safe to eat with the right preparation. It’s important to cook bear meat to an internal temperature of at least 160°F (71°C) to kill any potential parasites like trichinella, which can be present in wild game. Use a meat thermometer to check the internal temperature, especially when slow cooking.

Will this recipe work with other meat from wild animals like venison, elk or caribou?  Yes, this stew is adaptable to other wild game meats like elk, venison and caribou. The texture of the meat will determine how long you have to cook it so the meat will be tender.

Making the best bear stew in an Instant Pot or Crock pot is a way to bring out the rich, hearty flavors of bear meat while keeping it tender and juicy. With the convenience of the Instant Pot, you can achieve slow-cooked depth of flavor in a fraction of the time. 

When you make sure to sear the meat, and carefully monitoring the cooking process, you’ll create a stew that’s not only delicious but also a true comfort food. Bon Appetit!

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock”!!

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