MEAT STEW

 

One of the most popular dishes across all of Hyrule, a pot of this stew can likely be found bubbling away in a number of kitchens on any given night across the Kingdom. Although this warm, nourishing stew is favored in the cold climate regions and during the colder months in Eastern and Central Hyrule, it is enjoyed year round. Meat is stewed down with herbs and vegetables to create a warming and belly-filling meal.

"The hearty meat in this mainstay dish leaves bellies satisfied all throughout Hyrule."

This is a very hearty stew as stated above. If you would like to have a more brothy consistency to the stew, add more broth after the initial pressure cooking of the meat. The recipe recommends 4-5 cups of broth, but feel free to add more if you want more broth. Adjust the amount of corn starch and slurry needed as appropriate to thicken the stew.

Ingredients

2 lbs chuck roast, cut into 1 inch cubes

1 onion, chopped

3 cloves garlic, smashed

1 inch piece of ginger, sliced

4-5 cups beef broth

1 bay leaf

7-10 sprigs of thyme

3-4 carrots, peeled and rangiri cut

2 potatoes, peeled and chopped, mentori style

2 tsp Herbes de Provence

2 tbsp tomato paste

2 tbsp cornstarch 

2 tbsp water

2-3 tbsp parsley, diced

Olive oil

Salt and pepper

First, add the onion, garlic, and ginger to a food processor with a tablespoon or two of olive oil and purée. 

Place a pressure cooker over medium-high heat. While it warms, salt and pepper the beef cubes generously. Once the pressure cooker is warm add a tablespoon or two of olive oil and add the beef cubes. Brown the pieces completely, which should take 3-5 minutes. Brown the beef in batches. You will probably need two or three batches to brown all of the beef. 

Once all of the beef has been browned, return all of the cubes to the pressure cooker, reduce to low-medium heat, and add the onion purée mixture. Toss the beef cubes to coat them well with the purée. Allow to cook for 3-5 minutes. Then, add 3 cups of beef broth, the bay leaf, and the thyme sprigs. Scrape and brown bits off the bottom of the pressure cooker and stir. Secure the lid of the pressure cooker, set it to high, and allow pressure to build. Cook for 30 minutes.

Once 30 minutes have passed, turn off the heat, and release the pressure. Once the lid lock releases, remove the lid, and remove the thyme sprigs and bay leaf from the stew. 

Turn the heat back on to medium-low and add the carrots, potatoes, and 1-2 additional cups of broth (depending upon how brothy you want your stew). Stir. Allow to cook for 5-10 minutes, or until soft. Add the Herbes de Provence and the tomato paste, stir to incorporate, and allow to cook for 5 minutes. Finally, in a small bowl, add the cornstarch and the two tablespoons of water. Stir or whisk well until the cornstarch and water create a paste and are fully blended. Add the cornstarch slurry to the stew and stir to incorporate. Allow the stew to cook 5 minutes more to thicken. Salt and pepper to taste, if necessary, and the stew is ready.

To serve, place a portion of the stew in a bowl and garnish with parsley.

Learn more about the Meat Stew dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.