• 2 Tbsp olive oil, extra virgin
  • 1 bear tenderloin, chopped into stew sized chunks (remove the fat)
  • Salt and pepper, to taste
  • Flour
  • 1 yellow onion, roughly chopped
  • 4 stalks of celery, roughly chopped
  • 2 sprigs of thyme
  • 3 cloves of garlic, minced
  • 4 cups beef broth, low sodium
  • 14 oz. crushed tomatoes
  • 1 bay leaf
  • 3-4 carrots, roughly chopped


  1. In a stock pot over medium heat, add olive oil.
  2. In a bowl, salt and pepper the bear and then add enough flour to coat the meat
  3. Once oil is hot, add bear meat and brown on all sides.
  4. Remove the meat from the pot and set aside.
  5. Add onion to pot and cook until translucent.
  6. Add celery, thyme, and garlic to pot and cook while stirring for 1-2 minutes until garlic is fragrant.
  7. Pour in beef broth and stir with a spatula, making sure to scrap the bottom of the pot to incorporate all the flavor from browning the meat.
  8. Add the bear, crushed tomatoes, and bay leaf to the stew.
  9. Allow to simmer for 30 minutes, then add the carrots.

Cook for an additional 30 minutes.  Serve!