Top 4 Canadian Stews

Fricot is a hearty Acadian stew made with any kind of meat, potatoes, and onions. The dish is topped with fluffy dumplings consisting of flour and egg yolks. This comfort food dish is believed to have originated in France in the 18th century, but evolved in Canada to become a staple of Acadian cuisine. Today, there are numerous variations of fricot depending on the type of meat used in the dish such as fricot au poulet (chicken) or fricot au lapin (rabbit).Expand

Bouilli is a classic Québécois dish that is similar to the famous French pot-au-feu, made with inexpensive cuts of beef and salt pork, with vegetables such as carrots, turnips, cabbage, and potatoes. The combination of those ingredients is slowly simmered in a herb-flavored broth until the meat is tender and the broth becomes full of flavor. The name of the dish literally means boiled. Although there is no single recipe for the dish and every family prepares it differently, most people like to place a slice of bread with mustard at the bottom of the serving bowl, adding a slight acidity to this hearty dish.Expand

Caribou stew is a traditional stew and a specialty of Nunavut cuisine. The stew is usually made with a combination of boneless caribou (wild North American reindeer) cubes, onions, celery, red wine, tomato paste, bay leaves, thyme, potatoes, carrots, turnips, beef stock, oil, salt, and pepper. The celery and onions are cooked in oil with some flour. The caribou meat is seasoned and browned in oil, then placed into the other pan with water, stock, wine, bay leaves, tomato paste, and thyme. The mixture is brought to a boil and it's then simmered for about two hours over low heat. Later on, the potatoes, carrots, and turnips are added to the stew and it's simmered until everything is tender. It's recommended to serve caribou stew with bannock on the side. If caribou is unavailable, it can be replaced by elk, venison, or beef.Expand

Hodge-podge is a thick, nourishing stew with origins in the Canadian region of Nova Scotia. The name of the soup is probably derived from the English term hotch-potch, which means a mixture, referring to the fact that the stew is prepared with a combination of different vegetables such as carrots, beans, and potatoes. The stew is typically thickened and flavored with heavy cream, butter, salt, and pepper.Expand