Medieval Crock Pot Viking Stew Recipes

MEDIEVAL POTTAGE STEW

Steps:

• Peel and chop all vegetables
• Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
• Saute for 10 minutes or until softened
• Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
• Add broth, seasoning, and wine and stir well
• Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
• Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
• Stir in vinegar, remove bay leaf, adjust seasonings, 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.