Hearty, rustic, and packed with bold flavors — Viking Stew is a rich, meaty dish inspired by the traditional meals of Norse warriors. Full of root vegetables, tender meat, and earthy herbs, it’s the ultimate comfort food for cold nights.
Origin Viking Stew
This stew draws from medieval Scandinavian cuisine, where meals were built around what was locally available — game meats, wild herbs, and root vegetables. It’s a modern nod to ancient Viking-era cooking, often enjoyed at medieval fairs or reimagined in Nordic kitchens.
What I Love About This Recipe
It’s simple but soul-satisfying. You don’t need fancy ingredients — just patience and a love for deep, slow-cooked flavor. The smell alone as it simmers is worth the wait.
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Viking Stew
6
servings30
minutes30
minutes350
kcalIngredients
1½ lbs (700g) beef stew meat or lamb, cubed
2 tbsp olive oil or animal fat (like bacon drippings)
1 large onion, chopped
3 garlic cloves, minced
3–4 carrots, sliced
2 parsnips or turnips, chopped
2–3 potatoes, diced
4 cups beef or bone broth
1 cup dark ale or water (optional, for richness)
1 tbsp tomato paste (optional for color)
2 tsp dried thyme
1 tsp rosemary
Salt and black pepper, to taste
Optional: chopped fresh parsley for garnish
Directions
- Heat oil in a large pot or Dutch oven over medium-high heat. Brown meat on all sides in batches, then set aside.
- Sauté onions and garlic in the same pot until golden.
- Add tomato paste, thyme, and rosemary. Cook for 1–2 minutes.
- Return meat to pot, then add carrots, parsnips, and potatoes.
- Pour in broth and ale, scraping up browned bits from the bottom.
- Bring to a boil, then reduce to a low simmer.
- Cover and cook for 1.5–2 hours, until meat is tender and stew is thick.
- Season with salt and pepper to taste. Garnish with parsley and serve hot.
Notes
- For authenticity, skip tomato paste and use just broth, herbs, and root veg.
- This stew is excellent with rustic bread or over barley.
- Tastes even better the next day as flavors deepen.
