Name: Viking Stew
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Ingredients: 1 lb beef or lamb (cut into chunks); 4 large carrots (peeled and chopped); 2 potatoes (peeled and diced); 1 onion (chopped); 4 cloves garlic (minced); 3 cups beef broth or water; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon rosemary; Salt and pepper to taste; 1 bay leaf; Optional: 1 cup of peas or beans for added texture

A hearty, rustic dish inspired by Viking times, this stew combines root vegetables, meat, and spices to create a flavorful, filling meal that was often enjoyed during long winters. Perfect for anyone who loves rich, savory stews!

Origin Viking Stew

Viking stew is based on the kinds of meals the Vikings might have enjoyed in the cold northern climates. It was made using available ingredients like root vegetables, meats like beef or lamb, and preserved herbs. It was a filling dish designed to keep them nourished and warm during long voyages or harsh winters.

What I Love About This Recipe

This stew is a wonderful combination of tender meat and root vegetables, seasoned perfectly with herbs. It brings out the rustic and earthy flavors of ingredients that would have been easily accessible to the Vikings. Plus, it’s a one-pot dish, which makes cleanup so easy!

Also Read : Dal Makhani Recipe – North Indian Cuisine

Viking Stew

Recipe by RecipeWikki

Servings

servings

Prep time

hour

Cooking time

hours

Calories

1134

kcal

Ingredients

1 lb beef or lamb (cut into chunks)
4 large carrots (peeled and chopped)
2 potatoes (peeled and diced)
1 onion (chopped)
4 cloves garlic (minced)
3 cups beef broth or water
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon rosemary
Salt and pepper to taste
1 bay leaf
Optional: 1 cup of peas or beans for added texture

Directions

Heat olive oil in a large pot over medium heat.
Add the meat and brown it on all sides, about 5–7 minutes.
Remove the meat and set it aside.
In the same pot, add the onions and garlic and sauté until softened, about 3 minutes.
Add the carrots, potatoes, and herbs (thyme, rosemary, bay leaf).
Pour in the broth or water, bringing the mixture to a boil.
Reduce the heat, cover, and simmer for 1–1.5 hours until the meat is tender and the vegetables are cooked through.
Add salt and pepper to taste. If you’re adding peas or beans, stir them in during the last 10 minutes of cooking.
Serve hot with crusty bread or as a standalone dish.

Notes

You can use different meats based on preference, such as pork or chicken.
For a thicker stew, mash some of the vegetables once cooked and stir them back in.
You can also add root vegetables like parsnips for an extra layer of flavor.

Slow-Cooked Meats and Root Vegetables