Viking Stew
Viking Stew is a hearty, robust dish perfect for cold days, featuring tender chunks of game meat, savory bacon, and a medley of fresh vegetables simmered in rich wine and broth. Its bold flavors and comforting nature make it ideal for family gatherings or outdoor-inspired meals.
Ingredients
- salt and pepper ⓘ
- 2 lb. lean chuck ⓘ
- 1/3 c. flour ⓘ
- 4 slices bacon ⓘ
- 1 Tbsp. sugar ⓘ
- 1 onion ⓘ
- 2 cloves garlic ⓘ
- 1 1/2 oz. tomato sauce ⓘ
- 2 c. dry Burgundy wine ⓘ
- 1 c. beef broth ⓘ
- 2 bay leaves ⓘ
- 2 tsp. thyme ⓘ
- 2 carrots ⓘ
- 2 ribs celery ⓘ
- 2 large potatoes ⓘ
- 1 c. fresh mushrooms ⓘ
- 1 c. fresh broccoli ⓘ
- 1 c. sliced zucchini or green beans ⓘ
- 1 green pepper ⓘ
- 2 tsp. basil ⓘ
Instructions
- Salt and pepper the meat and dredge in flour; set aside.
- Fry bacon in a large, heavy pot until crispy, then remove and set aside.
- Brown the meat in the remaining bacon drippings.
- Sprinkle the browned meat with sugar.
- Add diced bacon, onion, garlic, tomato sauce, wine, broth, bay leaves, thyme, and basil to the pot.
- Cover and cook slowly for 1.5 hours, stirring occasionally.
- Add carrots, celery, potatoes, mushrooms, broccoli, zucchini or green beans, and green pepper.
- Continue to cook uncovered until vegetables are tender.
- If desired, thicken the stew by mixing 2 to 4 tablespoons flour with 2 cups water.
- Stir the flour mixture into the stew and bring to a boil to thicken.
Tips & Substitutions
For a richer flavor, consider using a mix of red wines, such as a Merlot or Cabernet Sauvignon, along with the dry Burgundy wine. If you're short on time, you can skip browning the meat, though it adds depth. For a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend when thickening the stew.
Serving Suggestions
Serve Viking Stew with crusty bread or over a bed of rice to soak up the flavorful broth. A fresh green salad or sautéed greens would complement the hearty stew well. It also pairs beautifully with Beef And Mushroom Pie for a comforting meal option.
Storage & Reheating
Leftover Viking Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of beef broth or water to maintain moisture. Alternatively, you can reheat it in the microwave, stirring occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Viking Stew contains roughly 663 calories, with 21g protein, 106g carbohydrates, and 18g fat. It is an excellent source of vitamin C (131% of the Daily Value), vitamin A (109% of the Daily Value), and dietary fiber (66% of the Daily Value). Note that it is relatively high in sodium, at 1390mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and bacon as directed, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours, adding the vegetables in the last hour of cooking.
What vegetables can I substitute in this stew?
Feel free to customize the vegetables based on what you have. Root vegetables like parsnips or turnips work well, and you can use frozen vegetables if fresh ones aren't available. Just adjust the cooking time as needed for the vegetables you choose.
Is there a way to make this stew spicier?
Certainly! You can add a teaspoon of red pepper flakes or a diced jalapeño to the pot along with the other ingredients for some heat. Alternatively, a splash of hot sauce can be added just before serving to give it a kick without overpowering the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).