Caribou/reindeer continues to be an important resource around the circumpolar regions. Caribou are mainly found in the northern regions of North America. They are also found in Northern Europe and Asia; however, they are usually referred to as reindeer.

Preparation Time: 15 minutes

Cook Time: 2 hours 15 minutes

Serves: 2 to 3


  • 8 oz boneless caribou or elk meat, chopped
  • 1 each small onion, carrot and celery stalk, diced
  • 1 clove garlic, minced
  • 1/3 cup barley
  • 2 cups beef broth
  • 3 tbsp Worchestershire sauce
  • 1 tbsp flour
  • 1/2 tsp each salt and pepper, divided
  • 2 tbsp canola or vegetable oil

    Recipe and caribou stew image courtesy of:

    1. In a bowl, toss caribou with flour and half each of the salt and pepper to coat evenly.
    2. In a saucepan, heat oil over medium-high heat. Brown caribou on all sides; remove to a plate.
    3. Reduce heat to medium and stir in onion, carrot, celery and garlic; cook, stirring for 5 minutes or until softened. Stir in barley to coat.
    4. Return browned caribou to the saucepan with broth, Worcestershire sauce and remaining salt and pepper. Bring to a boil; reduce heat, cover and simmer for about 2 hours or until meat is very tender.
    5. Tip: If caribou or elk are unavailable you can substitute boneless lean outside or inside beef roast.