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.

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:

Gather up your ingredients for your own Robin Hood chow! Here’s what I used in my stew – feel free to play around with what you use too!

• Steak or Mutton or Lamb: Traditional stew calls for mutton or lamb, but steak for stewing works just as well.
• Butter: Adds richness and depth to the sautéed vegetables.
• Stewing Potatoes: Creates hearty texture and thickness.
• Pearl Onions: Sweet and mild, they’re perfect for slow cooking.
  • PRO TIP: Buy frozen pearl onions rather than attempting to peel them all yourself!
• Carrots: Brings sweetness and color to the stew.
• Dried Rosemary: Woody and aromatic, a must for this dish.
• Dried Dill: Slightly sweet with a grassy undertone, gives authentic foresty flavor.
• Beau Monde Seasoning: A great all-purpose flavor enhancer. Sub with celery salt if needed.
• Fresh Cracked Pepper: A little spice to balance the richness.
• Sea Salt: Brings everything together.
• Garlic: Earthy and bold and the key to “that smells good!”
• Golden Hominy: Adds a chewy texture and a nutty flavor.
• Tomato Paste: Concentrated richness for the stew’s base.
• Red Wine: Adds a tangy depth and helps deglaze the pot.
• Flour: Thickens the broth.
• Vegetable Broth: The liquid base that ties everything together.

Let’s Cook!

Start by melting butter in a large pot until it’s foamy and fragrant. Toss in halved stewing potatoes, pearl onions, and diced carrots. Cook them for about 10 minutes, letting the potatoes soften and the onions take on a golden hue.

Now, add your dried rosemary, dill, Beau Monde seasoning, cracked pepper, and sea salt. Stir it all together for an even coating of seasoning. Toss in minced garlic and golden hominy – this is where your kitchen starts to smell incredible.

Next, stir in tomato paste until the veggies are coated. Deglaze the pot with a splash of red wine, scraping up any browned bits from the bottom.

Add the cubed steak, stirring to coat it in the flavorful mixture. Sprinkle flour over the top and stir until everything is combined and ready to thicken.

Finally, pour in vegetable broth, stir well, and bring it all to a rolling simmer. Reduce the heat, cover the pot, and let it simmer gently for about 45 minutes (but maybe don’t let Robin Hood be the one who tends it, or else he may burn the stew!). Give it a quick stir every 15 minutes and watch as the flavors meld into a rich, hearty stew.

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.

Common Questions About Making Robin Hood Stew

• Can I use a different type of meat? Absolutely! Beef, lamb, or even venison works well in this recipe. If you prefer a lighter option, chicken thighs could be a good alternative.
• What can I use instead of red wine? You can substitute red wine with beef broth, pomegranate juice, or even a splash of balsamic vinegar mixed with water for a similar depth of flavor.
• Is it okay to leave out the hominy? Definitely. You can replace it with sweet corn, white beans, or simply skip it entirely.
• What’s a good side to serve with this stew? Crusty bread, rolls, or even mashed potatoes are excellent choices for soaking up the broth.
• How can I make this recipe vegetarian? Swap the meat for mushrooms, lentils, or your favorite meat substitute. Use vegetable broth as the base to keep it plant-based.
• Can I make this ahead of time? Yes! The stew tastes even better the next day as the flavors continue to meld. Store it in the fridge and reheat gently before serving.
• Can I freeze leftovers? This stew freezes well. Just portion it into airtight containers and freeze for up to three months. Thaw overnight in the fridge before reheating.
• What kind of potatoes should I use? Yukon Gold or red potatoes are ideal because they hold their shape well during cooking. Russets may break down too much.
• How do I adjust the thickness of the stew? If it’s too thick, add a bit more broth. If it’s too thin, let it simmer uncovered for a few minutes until it reduces.
• What if I don’t have Beau Monde seasoning? You can use celery salt or create a blend with salt, onion powder, and garlic powder for a similar effect.

Watch It on TikTok

@fictionalfeastfelicia follow me on YouTube or IG 🥺 all socials are in my bio! this week we're speed running my greatest hits and favorite recipes before I lose my entire audience. tonight: Little John's burnt stew from Robin Hood 🏹 #fictionalfeastfelicia #fictionalfeast #reciperequest #robinhoodburntstew #littlejohnburntstew #disneyrobinhood #moviefood #foodfrommovies ♬ Whistle-Stop (Robin Hood – Intro) – Nassim Al Fakir

This hearty, Sherwood-inspired stew is ready to feed your own merry band – or just you, with plenty of leftovers. Whether you’re reliving childhood memories or discovering this classic for the first time, this stew 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!

ORIGINALLY POSTED JANUARY 2024

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