Name: Northern Caribou Stew with Barley
Prep time: 30 min
Cook time: 105 min
Total time: 145 min
Yield: 6 hearty servings
Cuisine: Canadian
Ingredients: 900 g boneless caribou shoulder or stewing meat, trimmed and cut into 2.5 cm cubes; 30 ml neutral vegetable oil; 150 g yellow onion, peeled and chopped; 300 g carrots, peeled and cut into 2 cm pieces; 250 g turnip or rutabaga, peeled and cut into 2 cm cubes; 150 g pearl barley, rinsed; 1,200 ml water; 5 g fine salt; 1.5 g ground black pepper; 4 g mild chili powder, optional

A serving pot of caribou barley stew and a filled bowl share a wide wooden table, with bannock to the side. — A broad table view shows the one-pot stew with its barley and root vegetables.

Prep 30 minutes

Cook 1 hour 45 minutes

Total 2 hours 25 minutes

Calories About 350 kcal per serving (estimate)

Ingredients ↓

Overview

Northern Caribou Stew with Barley

Caribou stew is part of food traditions across northern Canada, including Labrador, but family and community recipes differ. This measured barley version is adapted from the Newfoundland and Labrador government's Healthy Eating for Healthy Aging recipe, whose page credits the Government of Nunavut. It browns caribou with onion, then simmers the meat with carrots, turnip and barley until tender. Local Newfoundland and Labrador accounts also describe versions with potatoes and celery.

Practical

Use only caribou obtained lawfully from a known, trusted source. Follow the harvesting rules and conservation measures that apply to the source and community.
The 2026–27 Newfoundland and Labrador provincial notice says caribou hunting is prohibited in Labrador. Indigenous harvesting rights and local conservation measures also matter; do not assume one rule describes every community.
Keep raw caribou chilled and separate from ready-to-eat foods; thaw it covered in the refrigerator.
Brown the meat in batches so it sears rather than steams, then keep the covered pot at a gentle simmer.
Check the thickest pieces with a digital thermometer and cook them to at least 74°C / 165°F.

Ingredients

900 g boneless caribou shoulder or stewing meat, trimmed and cut into 2.5 cm cubes
30 ml neutral vegetable oil
150 g yellow onion, peeled and chopped
300 g carrots, peeled and cut into 2 cm pieces
250 g turnip or rutabaga, peeled and cut into 2 cm cubes
150 g pearl barley, rinsed
1,200 ml water
5 g fine salt
1.5 g ground black pepper
4 g mild chili powder, optional

Directions

Method

Step 1Use only caribou meat obtained lawfully from a known source and follow current local conservation rules. Thaw frozen meat covered in the refrigerator. Pat the cubes dry and season with the salt and black pepper.
Step 2Heat the oil in a heavy Dutch oven over medium-high heat. Brown the caribou in batches for about 8 minutes total, turning the pieces. Transfer them to a plate. Add the onion and cook for about 4 minutes until softened.
Step 3Return the caribou to the pot. Add the carrots, turnip, rinsed barley, water and optional chili powder. Bring to a boil, scraping the bottom of the pot.
Step 4Reduce the heat to low, cover and simmer gently for about 90 minutes, stirring every 20–30 minutes, until the barley is tender, the meat is fork-tender and the thickest pieces reach at least 74°C / 165°F. Keep the stew at a gentle simmer rather than a hard boil.
Step 5Taste and adjust seasoning only if needed. Remove from the heat and rest for 10 minutes so the barley settles and the broth thickens slightly. Serve hot in deep bowls.

Practical

Serving

Caribou availability and harvesting rules vary by herd, territory and community. Newfoundland and Labrador's 2026–27 provincial notice states that caribou hunting is prohibited in Labrador. Respect applicable Indigenous harvesting rights and community conservation measures; use only meat obtained and shared under the rules that apply, from a known source, and keep any required documentation. Pearl barley contains gluten. For a different stew, the source recipe allows moose in place of caribou; the flavour and identity will change. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 2–3 days or freeze; reheat to 74°C / 165°F.

Control points

The meat is still firmKeep the pot covered at a gentle simmer and cook in 15-minute increments until fork-tender; check that the thickest pieces reach 74°C / 165°F.
The barley has thickened the stew too muchStir in a little hot water and bring the pot back to a simmer before serving.
The stew tastes too saltyAdd a little hot water and more cooked carrot or turnip if available; do not add more salt until you taste it again.

Nutrition

Serving sizeOne sixth of the finished stew, including broth and barley
CaloriesAbout 350 kcal
CarbohydrateAbout 30 g
ProteinAbout 39 g
FatAbout 9 g
FibreAbout 6 g
SodiumAbout 380 mg

These rounded values are an ingredient-based estimate for one of 6 servings, not a laboratory analysis. The caribou cut and cooked yield, barley brand, salt and how much broth is served can change the result.

Allergens and food safety

Contains barley, which contains gluten, and caribou. Check packaged chili powder for additional allergens or cross-contact. Keep raw caribou chilled and separate from ready-to-eat foods; wash hands and utensils after handling it. Cook the thickest meat pieces to 74°C / 165°F and use a digital thermometer. Cool leftovers promptly in shallow containers, refrigerate within 2 hours, use within 2–3 days or freeze, and reheat to 74°C. Do not handle or eat an animal that died of unknown causes. Follow the legal and community-specific rules for any caribou meat; the 2026–27 provincial notice prohibits caribou hunting in Labrador.

FAQ

Can I make the stew ahead?

Yes. Cool it promptly in a shallow container, refrigerate within 2 hours and use within 2–3 days or freeze. Reheat until the stew reaches 74°C / 165°F.

Closing notes

Pearl barley gives the broth body while the carrots and turnip soften during the slow simmer.
Potatoes and celery appear in other Newfoundland and Labrador home versions; this edition follows the measured barley style.