Eivor's Ravensthorpe Wild Stew
A hearty, rustic stew, perfect for warming up after a long day of exploration or raiding. This dish combines tender cuts of meat with wild vegetables and earthy root crops, simmered slowly to meld the flavors into a robust, satisfying meal. It’s a testament to the bounty of the land and the spirit of community.
Directions
- 1
Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
- 3
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened and fragrant.
- 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
- 5
Return the beef to the pot. Pour in the beef broth, add the bay leaves and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the beef is tender.
- 6
Add the potatoes and mushrooms to the stew. Stir gently, then cover and continue to cook for another 30-40 minutes, or until the potatoes are fork-tender.
- 7
Stir in the peas and continue to cook for 5 more minutes, until the peas are heated through. Taste and adjust seasoning as needed.
- 8
Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley.
- 9
Serve hot with crusty bread.