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–+ servings

Robin Hood's Burnt Stew

The Starving Chef
Dive into the heart of Sherwood Forest with this robust Robin Hood-inspired stew, a perfect blend for a merry feast.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Fictional Feasts
Cuisine Movies, Soup
Servings 8 servings

Equipment

Ingredients
  

  • 4 tablespoons butter
  • 1 cup stewing potatoes halved
  • 1 cup pearl onions thawed if frozen
  • 1 cup carrots diced
  • 1 tablespoon dried rosemary
  • 2 tablespoons dried dill
  • 1 tablespoon Beau Monde seasoning or can sub celery salt
  • ½ tablespoon fresh cracked pepper
  • ½ tablespoon sea salt
  • 1 tablespoon garlic minced
  • 1 cup golden hominy
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine
  • 16 oz steak cubed for stewing
  • ½ cup flour
  • 8 cups vegetable broth

Instructions
 

  • Melt the butter in a large pot until frothy. Add the potatoes, onions, and carrots. Sauté until the potatoes are just starting to soften around the edges and the onions are starting to brown, about 10 minutes.
  • Season the contents of the pot with the rosemary, dill, Beau Monde seasoning, salt, and pepper. Stir well to combine, then add the minced garlic and hominy.
  • Stir in the tomato paste. Continue to stir until everything is coated in the tomato paste. Deglaze the pot with the red wine.
  • Add the steak chunks to the pot and stir into the vegetables. Sprinkle the flour over the contents of the pot and mix so that the flour is coating everything.
  • Pour the broth into the pot and stir until the flour has dissolved into the liquid. Bring to a rolling simmer, then reduce the heat to low and cover the pot.
  • Simmer, stirring every 15 minutes or so, for about 45 minutes or until the steak is tender and well done. Serve to your merry men with a ration of crusty bread. Enjoy!
Keyword broth, carrots, onion, potatoes, stew
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