06/20/2026
There’s nothing quite like coming home to the smell of a stew simmering away all day. This Badger Bay Stew starts with tender moose, vegetables, and a rich broth in the slow cooker, then gets topped with pastry and baked until golden and flaky.
It’s the kind of meal that warms you right through and reminds me of the simple, hearty suppers many of us grew up with. If you love comfort food, this one is for you.
Badger Bay Stew
Makes: 1 large pot (6-quart slow cooker)
Servings: 6–8
Prep and Cook Time: 8 hours
Ingredients
2 pounds moose, cubed
3 cups water
1 medium turnip, peeled and cubed
3 carrots, sliced thick
3-4 medium potatoes, peeled and quartered
1 medium onion, chopped
2 stalks celery, sliced
1 packet onion soup mix
2 teaspoons salt
Pepper to taste
3 tablespoons gravy mix
OR
2 tablespoons cornstarch
2 tablespoons cold water
Directions
Place cubed moose in a 6-quart slow cooker. Add water, onion soup mix, salt, and pepper. Cook on HIGH for 4–5 hours, or until the moose begins to become tender.
Add turnip, carrots, potatoes, onion, and celery. Continue cooking on HIGH for 2–3 hours, or until the vegetables are tender.
Just before topping with pastry, stir in the gravy mix or the cornstarch and cold water mixture. Stir well to combine.
Preheat oven to 350°F (175°C).
Prepare the Baked Pudding Pastry (see page 84) and spoon or spread over the stew.
Remove the slow cooker crock and transfer to the oven. Bake uncovered for 30 minutes, or until the pastry is golden brown and cooked through.
Let rest 5–10 minutes before serving.
