Midnight Garden Black Bear Stew

1.In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the black bear steak cubes and sear them until browned on all sides, about 5-7 minutes. Remove the meat and set aside.

2.In the same pot, add the minced black garlic, diced black bell pepper, black carrots, and sliced black mushrooms. Sauté for 5 minutes until the vegetables are softened.

3.Return the seared black bear steak to the pot and add the soaked black beans, black corn, black potatoes, black radishes, chopped black tomatoes, black pepper, black salt, bay leaf, and thyme (if using). Stir to combine all ingredients well.

4.Pour in the beef broth, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

5.Simmer the stew for 2-3 hours, stirring occasionally, until the black bear meat is tender and the flavors meld together. Adjust seasoning with additional black salt or black pepper to taste.

6.Once cooked, remove the bay leaf and serve the stew hot, garnished with fresh thyme if desired.