Viking Beef Stew Recipes

MEDIEVAL CROCK POT VIKING STEW

Steps:

• Place all the ingredients together into the pot and mix it well.
• Cook it at low medium temperature for about 5 hours monitoring it every now and again adding water or stock if needed.
• Season with salt and pepper when done.
• You can also chop up some herbs(parsley, marjoram, dill)and add it in when done.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

VIKING STEW

Steps:

• Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
• Add paprika powder and then the chopped onion.
• When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
• Add warm milk and bake it all until it thickens.
• Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
• Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
• In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
• Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
• Finally, stir in whiskey.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

IRISH BEEF STEW

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

VIKING CHIKEN STEW - MY TAKE

Steps:

• Chop the onion into small bits.
• Slice the leek into rings. Place in a bowl, Wash and drain.
• Wash, then slice the carrot into 1/4" slices.
• Peel the Swede. cut into 1" cubes.
• Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
• Peheat oven to 350 degrees F.
• Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
• Bake chicken for 45 minutes, until the skin id browned.
• Meanwhile --
• In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
• Raise the temperature to medium, and caramelize onions until they are just turning yellow.
• Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
• Add the leek. keep stirring until the leek is soft.
• Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
• DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
• The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
• Add the butter to the vegetable mixture. stir until it's all melted.
• Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
• De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
• Add in the rest of the ale. heat until the mixture starts boiling.
• Turn off heat and pour vegetables into the baking pan.
• Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
• Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
• Serve. Enjoy. Don't forget to turn off the oven like I do.