Gendry’s Bowl O’ Brown | Game of Thrones Inspired Recipes
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“In Flea Bottom we called them ‘bowls of brown’. We’d pretend that the meat in them was chicken – we knew it wasn’t chicken.”
— Gendry to Melisandre
What’s Up, Hungry People
From King’s Landing, we find ourselves in Flea Bottom—a rough slum filled with cheap brothels and even cheaper food of questionable ingredients. If you aren’t caught up on the most recent season of Game of Thrones, there may be mild spoilers in this post. You’ve been warned!
Gendry, the last living Baratheon bastard, has been a mystery since season three of the show. Many of us are eagerly awaiting his return to the Seven Kingdoms, perhaps in the seventh season. In Flea Bottom, Gendry and the other residents of King’s Landing survived on “bowls of brown,” a dubious stew rumored to contain cat or pigeon meat, with actual chicken or beef making rare appearances. This meager soup was stewed for exceedingly long periods, continuously added to and served over years.
Fortunately, in the real world, we don’t have to resort to catching cats and pigeons for a hearty stew. A bowl of brown provides a perfect opportunity to utilize ingredients nearing the end of their shelf life or about to spoil.
Here’s What You Need:
- beef: Provides the hearty, rich base flavor and protein for the stew.
- beef broth: Enhances the meaty flavor and creates the liquid base for the stew.
- barley: Adds texture, thickness, and a nutty flavor to the stew.
- white wine: Deglazes the pot and adds acidity and depth to the stew’s flavor.
- butter: Used for sautéing and enriching the flavor of the vegetables and meat.
- potatoes: Offer substance, starchiness, and help thicken the stew.
- carrots: Add sweetness, color, and essential vitamins to the dish.
- white onion: Provides a sweet, aromatic base that complements the other flavors.
- garlic: Infuses the stew with a pungent, earthy flavor.
- celery: Adds a slight crunch and freshness to balance the stew’s richness.
- marjoram: Gives a sweet, citrusy flavor that enhances the overall taste.
- summer savory: Offers a peppery, herbaceous note to the stew.
- bay leaves: Impart a subtle, woodsy flavor that deepens the stew’s complexity.
Let’s Cook
I started by raiding my freezer for some strips of beef, which I quickly seared before setting them aside. In Flea Bottom, such valuable meat would have vanished in moments, likely spirited away by hungry children or rats.
The stew’s vegetables were primarily of the root variety: soft potatoes, wrinkled carrots, and onions. These were cooked until tender and then removed from the pot.
In King’s Landing, if there was one thing in surplus, it was alcohol. A splash of wine or mead is ideal for deglazing the pot, adding a layer of flavor reminiscent of the excesses of the capital.
Diving into my pantry, I found barley and an assortment of herbs and spices to enhance the stew’s flavor profile.
After letting the stew simmer for about an hour, until the barley was soft and the flavors melded beautifully, I ladled it into wooden bowls. Served with a side of crusty bread, it’s a dish I like to think would draw crowds if I were a merchant in King’s Landing, offering a filling and nutritious meal.
I let my stew simmer for about an hour, until the barley was nice and soft, before ladeling it into wooden bowls and serving alongside a portion of crusty bread. I’d like to believe if I were a merchant in King’s Landing that people would flock to my stand for some delicious and filling stew.
Stew Success Tips:
- Choosing the Right Cut of Beef: For stews, select cuts like chuck or brisket that are rich in connective tissues. These cuts become tender and flavorful when cooked slowly, adding depth to the stew.
- Browning the Beef: Don’t rush the browning process. Searing the beef on high heat until it develops a golden crust locks in flavors and adds a rich color to the stew.
- Deglazing the Pot: After browning the meat and vegetables, use white wine to deglaze the pot. This step lifts the browned bits off the bottom, incorporating them into the stew for enhanced flavor.
- Simmering: Keep the stew at a low simmer under a covered pot. This gentle cooking process ensures that the beef becomes tender, the barley cooks through, and the flavors meld perfectly.
- Adjusting Thickness: If the stew is too thick, add more beef broth to reach your desired consistency. If too thin, allow it to simmer uncovered for a few minutes to reduce.
- Resting Before Serving: Let the stew rest for a few minutes off the heat before serving. This allows the flavors to settle and the ingredients to reach their peak texture.
Once your stew is ready, serve it up in wooden bowls to really channel that King’s Landing vibe. Whether you’re a die-hard Game of Thrones fan looking to bring a piece of the show into your kitchen, or just in the market for a hearty stew that’s perfect for cleaning out the pantry, this recipe has you covered. It’s a straightforward dish that promises warmth and satisfaction in every spoonful, sans the pigeons and cats, thankfully.
So, next time you find yourself pondering over what to do with those almost-spoiled veggies or that last bit of beef, remember the bowl of brown. It’s a testament to making something wonderful out of the simplest, and sometimes the most overlooked, ingredients. Let the flavors simmer, the barley soften, and enjoy the fruits of your labor with a side of crusty bread. After all, a good stew doesn’t just feed the body; it warms the soul.
Gendry’s Bowl O’ Brown Inspired By Game of Thrones
Ingredients
- 16 oz beef cut into chunks or strips
- 3 cups beef broth
- 1 cup barley
- 1 cup white wine
- 2 tbsp butter
- 2 potatoes any kind, cut into chunks
- 2 carrots slices 1/2 inch thick
- 1 white onion chopped roughly
- 3 tbsp garlic minced
- ½ cup celery roughly chopped
- 3 tbsp marjoram
- 2 tbsp summer savory
- 2 bay leaves
Instructions
- In a large soup pot over medium-high heat, add one tablespoon of butter, and then sear the beef strips for two minutes, until browned but not cooked through. Remove the beef from the pot and set aside.
- Add the potatoes, onions, and carrots to the pot with the remaining tablespoon of butter. Sauté until the potato begins to brown and the onion has softened. Add the celery and garlic to the pot and cook, stirring occasionally, until the celery has brightened in color and the garlic is fragrant, about 2-3 minutes. Remove the vegetables from the pot and set aside.
- Pour the wine into the pot and scrape up any browned bits. When the liquid has mostly evaporated, add the broth to the pot. Bring to a rolling simmer, then add the vegetables and meat back to the pot along with the marjoram, summer savory, and bay leaves. Stir in the barley and bring to a boil for one minute.
- Reduce the heat to just barely a simmer, cover the pot, and let stew for at least forty minutes to an hour. When the barley is puffed up and softened, ladle the stew into wooden bowls and serve. Enjoy alongside a ration of crusty bread.
