Name: Hearty Viking Beef and Vegetable Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: US
Ingredients: 4 1/2 pounds boneless pork shoulder roast, cut in 2 to 3 inch chunks; 3 teaspoons kosher salt, or to taste; 1/4 cup honey; 1 cup fresh blackberries, or other fresh berry; 2 tablespoons lingonberry jam; 6 cups cold water; 3 garlic cloves, peeled; 1 teaspoon dried thyme; 1 teaspoon ground coriander; 1 yellow onion, cut into a large dice; 2 leeks, washed thoroughly, cut into 1-inch pieces; 10 large brown mushrooms, halved; 1 small green cabbage, cut into 1-inch pieces; 3 large carrots, peeled, cut into 2-inch pieces; 2 bulbs fennel, halved and cut into 1/4-inch strips; 1/4 cup torn cilantro leaves; 1/4 cup chopped fresh dill; 2 tablespoons fresh thyme leaves

Embark on a culinary journey to the age of Vikings with this hearty stew. Rooted in tradition, this dish combines succulent meat with the earthy sweetness of berries, mushrooms, and fresh herbs. Its rustic simplicity belies a depth of flavor that will warm you from the inside out. Use any meat for the recipe.

Follow The Directions

01

Step

In a large soup pot or Dutch oven, combine the pork, salt, honey, fresh berries, lingonberry jam, and cold water. Set the heat to high. (5 minutes)

02

Step

As the stew begins to heat, stir in the garlic, dried thyme, and ground coriander. Once the mixture reaches a rolling boil, reduce the heat to low and let it simmer gently, stirring occasionally. (45 minutes)

03

Step

Incorporate the diced onion, leeks, and halved mushrooms into the stew. Continue to simmer until the meat is nearly fork-tender. (45 minutes)

04

Step

Add the chopped cabbage, carrots, and fennel. Keep simmering until both the vegetables and meat are tender. (30 minutes)

05

Step

Adjust the seasoning with additional salt to taste. Serve hot, garnished generously with torn cilantro leaves, chopped fresh dill, and fresh thyme leaves.

Feel free to experiment with different types of berries depending on the season and your preference.
For a richer flavor, brown the pork shoulder in the pot before adding the other ingredients.
This stew tastes even better the next day, as the flavors have more time to meld together. Perfect for meal prepping!

Aida Armstrong

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