A staple across Hyrule, this hearty meat stew embodies the warmth and sustenance needed for adventurers and villagers alike. Found bubbling over open fires in mountain lodges, stables, and the cozy kitchens of Hylian village homes, this dish is a true classic—simple yet deeply satisfying. 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.
The foundation of this stew is slow-cooked meat, a rich broth infused with fragrant herbs, and tender vegetables that make each bite comforting. It’s the kind of meal that keeps a traveler going through the cold nights of Hebra or fills the bellies of a Hylian household during an evening dinner in Hateno Village.
"The hearty meat in this mainstay dish leaves bellies satisfied all throughout Hyrule."
Inspired by this rustic, time-honored Hylian favorite, my version leans into deep, savory flavors with a few added touches. Beef chuck is seared for rich caramelization before simmering in an aromatic broth with thyme, bay leaf, and a hint of ginger for warmth. Carrots and potatoes add heartiness, while a beurre manié ensures a silky, velvety texture. A splash of milk rounds it all out, enhancing the richness without overpowering the deep, earthy notes of the stew. Whether you’re setting out on a grand adventure or just looking for a soul-warming meal, this dish brings a taste of Hyrule right to your table.
Ingredients
2 lbs chuck roast, cut into 1 inch cubes
1 onion, diced
3 cloves garlic, minced
1 tsp ginger, grated
2 tbsp tomato paste
4-5 cups beef broth
1 bay leaf
7-10 sprigs of thyme
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 tsp Herbes de Provence
1 tsp salt
½ tsp black pepper
1 tbsp dark soy sauce
3 tbsp butter, softened
2 tbsp flour
¼ cup milk
2-3 tbsp parsley, diced
Olive oil
Salt and pepper
2 lbs chuck roast, cut into 1 inch cubes
1 onion, diced
3 cloves garlic, minced
1 tsp ginger, grated
2 tbsp tomato paste
4-5 cups beef broth
1 bay leaf
7-10 sprigs of thyme
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 tsp Herbes de Provence
1 tsp salt
½ tsp black pepper
1 tbsp dark soy sauce
3 tbsp butter, softened
2 tbsp flour
¼ cup milk
2-3 tbsp parsley, diced
Olive oil
Salt and pepper
Start by patting the beef dry and seasoning it generously with salt and pepper on both sides. Cut the chuck roast into one inch cubes.
Place a pressure cooker over high heat, add a tablespoon of olive oil and swirl to coat the bottom of the pot. Add the beef cubes. Sear the beef in batches until it’s browned on all sides, approximately 2 minutes per side, then remove it from the pot and reserve on a plate. Once you have browned all batches of beef, it’s time to build the aromatic base.
In the same pot, add the onions, sautéing them for about 3 minutes until softened. Add in the garlic and ginger, and cook for 1 minute, until fragrant.
Add the tomato paste to the onion mixture, and stir it through. Allow the tomato paste to cook for about 2 minutes, browning slightly. Add the beef back into the pot along with 4 cups of beef broth and stir. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the thyme and bay leaves to the broth.
Secure the lid of the pressure cooker, set it to high pressure, and cook for about 30 minutes. After cooking, allow the pressure to release naturally for about 10-15 minutes, then manually release any remaining pressure. If using a stove top pressure cooker, ensure the burner heat is set to low through the pressure cooking process.
Once pressure has been released and you remove the lid, return to low-medium heat. Remove the bay leaves and thyme sprigs, and discard them. Stir in the dark soy sauce, 2 tsp Herbes de Provence, 1 tsp salt, and ½ tsp black pepper, and cook for another minute to allow the flavors to develop. If the liquid has greatly reduced during the pressure cooking, add an additional cup of beef broth.
Add the carrots and potatoes to the pot and allow the stew to cook for 10-12 minutes, until the carrots soften.
While the carrots and potatoes are softening, combine 3 tablespoons of softened butter with 2 tablespoons of flour in a small bowl to create a Beurre Manié. Use the tines of a fork to slowly mash the flour onto the butter until they fully combine to form a soft yellow paste.
Once the carrots and potatoes have softened, gradually whisk the Beurre Manié into the stew until it thickens. Ensure you whisk it in over low heat to avoid any clumping. Allow the stew to cook 5 minutes more to thicken.
Once thickened, remove the pot from the heat and whisk in the milk. Once fully incorporated, return the pot to low heat for another one to two minutes. 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. Enjoy!
Learn more about the Meat Stew dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.