Robin Hood’s Burnt Stew

What’s Up, Hungry People

Ooo-de-lally! Gather up your merry men, it’s time to head to Nottingham and take up residence in Sherwood Forest to rob the rich and feed the poor! If you, like me, grew up watching the 1973 animated Disney classic Robin Hood, then you’ll also have fond memories of pretending to steal toys and trinkets from Prince John, draping blankets over your head to pretend you were Maid Marion, and just all in all really, really wanting to join a band of Merry Men.

The Infamous Burnt Stew Scene

One of my favorite scenes in the movie occurs when Robin Hood, absentmindedly dreaming about Maid Marion, burns Little John’s soup. Little John yells, “YOU’RE BURNING THE CHOW!” – a line I’m pretty sure I quoted to my parents hundreds of times during my childhood.

https://youtu.be/A8gLcbkiPSg?si=lN43MV2I0792i4L5

Little John tries to save the soup, scooping out whatever burnt bits he can and adding more water and seasonings to make the soup edible again (hopefully). He is, however, unsuccessful.

It was only as an adult rewatching the movie for the first time in nearly a decade that I realized Friar Tuck coughing up smoke rings because the soup is so burned – not because it is spicy.

After dozens of requests over on TikTok to make Little John’s stew from Robin Hood, I decided it waws high time to bring together a band of merry ingredients to try to recreate this Sherwood Forest delicacy – minus the burning bit, of course.

Here’s What You Need:

• Butter: Adds richness and helps in sautéing vegetables, enhancing their flavor.
• Stewing Potatoes: Provides body and starchy thickness to the stew.
• Pearl Onions: Offers a mild, sweet flavor that complements the heartiness of the stew.
• Carrots: Add natural sweetness and a pop of color.
• Dried Rosemary: Infuses an aromatic, woody essence to the dish.
• Dried Dill: Adds a grassy and slightly sweet flavor profile.
• Beau Monde Seasoning: Enhances overall flavor; can be replaced with celery salt.
• Fresh Cracked Pepper: Introduces a slight heat and pungency.
• Sea Salt: Balances and enhances the flavors of other ingredients.
• Garlic: Provides a pungent, earthy undertone.
• Golden Hominy: Adds texture and a unique corn flavor.
• Tomato Paste: Offers richness and depth with a concentrated tomato flavor.
• Red Wine: Deglazes the pot and adds acidity and complexity.
• Steak: The protein component that makes the stew hearty and filling.
• Flour: Used to thicken the stew and give it a desirable consistency.
• Vegetable Broth: The liquid base that brings all flavors together in the stew.

Let’s Cook!

First things first, grab a large pot and let’s get that butter melting until it’s frothy and welcoming. Toss in your halved stewing potatoes, pearl onions, and diced carrots. We’re going for a little sauté magic here – you want those potatoes starting to soften around the edges and the onions picking up a nice, golden tan. This should take about 10 minutes – just enough time to daydream about robbing from the rich!

Now, let’s get those flavors going. Sprinkle in the dried rosemary, dill, Beau Monde seasoning (or celery salt if you’re improvising), cracked pepper, and sea salt. Give it a good stir – we’re talking a merry mix of everything. Then, in goes the minced garlic and golden hominy. This is where the stew starts to smell like something Friar Tuck would approve of.

Next up, the tomato paste. Stir it in until everything is nicely coated – we’re building layers of flavor here, folks. And now, for a bit of drama – deglaze the pot with red wine. It’s like a little sizzle of excitement, just like when Robin Hood escapes from the Sheriff’s clutches.

Now, let’s get meaty. Add those cubed steak pieces into the pot and give them a stir with the veggies. Here comes the flour – sprinkle it over everything. This isn’t just for thickening; it’s like putting a cozy blanket over our ingredients, making sure they’re all snuggly and ready to stew together.

Finally, pour in the vegetable broth. Stir everything until the flour is all mixed in and the liquid is just begging to bubble. Bring it to a rolling simmer, then dial down the heat to low and pop a lid on it. Let it do its thing for about 45 minutes, giving it a loving stir every 15 minutes. You’re waiting for that steak to be as tender as a love ballad from Alan-a-Dale.

And there you have it! Serve this hearty, Robin Hood-approved stew to your own band of merry men (and women), with a side of crusty bread for good measure.

Mastering Robin Hood’s Burnt Stew:

• Choosing the Right Potatoes: Select potatoes that hold their shape well during cooking, like Yukon Gold or red potatoes, to avoid them turning mushy in the stew.
• Balancing Flavors: If the stew tastes too bland, don’t hesitate to adjust the seasonings, especially salt and pepper, towards the end of cooking.
• Achieving Perfect Thickness: If the stew is too thin, let it simmer uncovered for a few extra minutes to reduce and thicken. If it’s too thick, add a bit more broth.
• Enhancing Meat Flavor: For an even richer taste, consider browning the steak cubes in a separate pan before adding them to the stew.
• Vegetable Substitutions: Feel free to swap in or add other vegetables like turnips or celery for varied flavors and textures.
• Wine Selection: Use a dry red wine that you enjoy drinking; the flavor will concentrate as the stew cooks.
• Storing and Reheating: This stew tastes even better the next day as flavors meld. Store in the fridge and gently reheat on the stove or in a microwave.

Alright, Hungry People, we’ve journeyed through Sherwood Forest and back with our pot of stew. I’m pretty sure even Robin Hood himself would give a nod of approval to this Sherwood-inspired creation.

Whether you’re a fan of the classic animation or just in for a hearty meal, this recipe is sure to hit the spot. Remember, the key to a great stew is patience and a little bit of merry mischief in the kitchen. Grab your spoon, call your band of merry men, and dive into this delicious tribute to our favorite outlaw and his adventures. Enjoy, and let the flavors transport you straight to Nottingham!