Marissa & Pats Bear Stew  




4 lbs. of bear (cubed large)                        

1-2 lbs. flavored roast beef ends (deli) (cubed small)

5-8 medium carrots (chunks)

5-8 medium parsnips (chunks)

12 oz. medium size mushrooms (sliced in half)

1 long red hot frying pepper (minced)

3 extra large scallion bulbs (sliced)

5-8 medium potatoes (chunked)

6 large cloves of garlic (minced)

3 stalks of celery (minced)

1/2 cup of olive oil

1 tablespoon of Worcestershire sauce

2 cups of red wine (Chianti if available)

1 can of roasted garlic tomato paste

1 tablespoon of oregano

1 tablespoon of coarsely ground black pepper

2 tablespoons of Gravy master

White Flour

1 pkg. of Grill Mates Spicy Caribbean marinade

1 pkg. of Lipton onion soup mix

1 pkg. of Adolph's beef stew mix


Season meat with black pepper and lightly coat with flour. In a large stock pot heat 1/2 cup of olive oil, sauté meat until brown. Add garlic, scallion, hot red pepper, and celery. Sautee 3-4 minutes then add oregano and de-glaze with red wine. Add carrots, parsnips, potatoes, Lipton onion soup mix, Spicy Caribbean marinade and mix well. Cover with water approx. 2 " over ingredients. Add tomato paste, and Worcestershire sauce, and gravy master.  Mix well and bring to a boil, reduce heat and simmer for 3 1/2 hrs. Add mushrooms during the last hour, and simmer uncovered. Add Adolph's beef stew mix and simmer another 30 minutes. If stew needs to be thicker add flour or cornstarch to desired thickness. Skim fat and serve.


This recipe is a bold combination of flavors. We enjoy it, hope you do. If you wish to send comments or suggestions, reply to



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