Best 4 Viking Beef Stew Recipes

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

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.

VIKING CHIKEN STEW - MY TAKE

Steps:

• Chop the onion into small bits.
• Slice the leek into rings. Place in a bowl, Wash and drain.
• Wash, then slice the carrot into 1/4" slices.
• Peel the Swede. cut into 1" cubes.
• Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
• Peheat oven to 350 degrees F.
• Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
• Bake chicken for 45 minutes, until the skin id browned.
• Meanwhile --
• In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
• Raise the temperature to medium, and caramelize onions until they are just turning yellow.
• Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
• Add the leek. keep stirring until the leek is soft.
• Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
• DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
• The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
• Add the butter to the vegetable mixture. stir until it's all melted.
• Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
• De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
• Add in the rest of the ale. heat until the mixture starts boiling.
• Turn off heat and pour vegetables into the baking pan.
• Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
• Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
• Serve. Enjoy. Don't forget to turn off the oven like I do.

GROUND BEEF AND VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.