Viking Stew
Warm up with a bowl of hearty Viking Stew, a robust and comforting dish inspired by the hearty fare of ancient Norse warriors. This stew features tender chunks of beef or venison, paired with wholesome vegetables like carrots, parsnips, and potatoes, and enriched with nutty pearl barley for a filling and nutritious meal. Simmered low and slow in a flavorful blend of beef or vegetable stock, aromatic herbs, and savory garlic, this one-pot wonder delivers rich, satisfying flavors in every bite. Perfect for feeding a crowd or meal prepping for the week, this rustic stew is ideal for chilly days and pairs beautifully with crusty bread or a simple side salad. Ready in just over two hours, this recipe is a must-try for fans of slow-cooked classics!
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Recipe Information
Ingredients
- 2 lbs beef chuck or venison
- 2 tbsp olive oil
- 2 medium onion
- 4 cloves garlic cloves
- 3 large carrots
- 2 large parsnips
- 3 medium potatoes
- 2 stalks celery stalks
- 1 cup pearl barley
- 6 cups beef or vegetable stock
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp fresh parsley
Instructions
Cut the beef or venison into 1-inch cubes. Pat the meat dry with a paper towel to ensure even browning.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the meat in batches to sear until browned on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set it aside.
Dice the onions, mince the garlic, and chop the carrots, parsnips, potatoes, and celery into bite-sized pieces.
In the same pot, add the onions and garlic. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
Add the carrots, parsnips, potatoes, and celery to the pot. Cook for 5 minutes, stirring occasionally, to lightly caramelize the vegetables.
Return the meat to the pot and pour in the beef or vegetable stock. Add the pearl barley, salt, black pepper, dried thyme, and bay leaves. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 90-120 minutes, stirring occasionally. The meat should be tender and the flavors well-developed.
Remove the bay leaves and taste-test the stew. Adjust the seasoning with additional salt or pepper if needed.
Serve the Viking Stew hot, garnished with freshly chopped parsley on top. Pair with rustic bread or a side of your choice.
Nutrition Facts
Calories |
4378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.4 g | 288% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 11211 mg | 487% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 49.7 g | ||
| Protein | 227.4 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 8940 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
