The arrival of Gloom beneath Hyrule brought with it more than dangerous, corrupted landscapes. As the Gloom spread across Hyrule, becoming an increasing danger, Sheikah researchers and survey te members studied it to learn more about this new thread to the kingdom. As they studied the Gloom, they became interested in one of its unusual byproducts, Dark Clumps.
While few would consider Dark Clumps edible at first glance, curiosity eventually gave way to experimentation. Through careful preparation, Hyrulean cooks discovered that these unusual ingredients could be transformed into meals that helped adventurers recover from the lingering effects of Gloom. Among the most substantial of these recipes is the Dark Stew.
To bring this recipe to life, we will look to the visual presentation of the dish, while giving a nod to the in game ingredients. Wild blueberries become the stand-in for Dark Clumps, lending the broth its deep purple-black color and textural appearance. Black lentils assist the blueberries with color and appearance while also providing additional substance to the stew. A combination of chicken and seafood broths provides a rich, savory foundation, while also representing the meat and seafood in the recipe. Purple potatoes, purple carrots, onion, and celery provide additional substance, and white pepper, shiitake mushroom, and a touch of allspice provide additional earthy flavoring. A swirl of butterfly pea flower béchamel recreates the striking blue ribbons seen in the stew.
The finished stew is rich, hearty, and unexpectedly balanced, with layers of savory umami and subtle fruit that make it feel every bit as mysterious as its in-game counterpart, while still being something you’d happily enjoy on a cold evening after a long adventure. And it may even cure you of your gloom borne illness…
Ingredients
3 cups chicken broth
3 cups seafood broth
1 medium onion, diced
2 ribs celery, diced
2 purple carrots, diced
2 purple potatoes, diced
1 cup black lentils, rinsed
3 cups wild blueberries
1 bay leaf
1 tsp salt, plus additional
½ tsp white pepper
1 tsp shiitake mushroom powder
¼ tsp allspice
3 cups chicken broth
3 cups seafood broth
1 medium onion, diced
2 ribs celery, diced
2 purple carrots, diced
2 purple potatoes, diced
1 cup black lentils, rinsed
3 cups wild blueberries
1 bay leaf
1 tsp salt, plus additional
½ tsp white pepper
1 tsp shiitake mushroom powder
¼ tsp allspice
Cream
1 tbsp butter
1 tbsp all-purpose flour
1¼ cups milk
1-2 tea bags butterfly pea flower tea
⅛ tsp salt
1 tbsp butter
1 tbsp all-purpose flour
1¼ cups milk
1-2 tea bags butterfly pea flower tea
⅛ tsp salt
We begin by preparing the black lentils. Rinse the lentils in a fine-mesh strainer under cold water to remove any debris. Place a saucepan over medium-high heat. Add the lentils along with 3 cups of water and a pinch of salt.
Bring the liquid to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 18 to 20 minutes.
Taste a few lentils to ensure they are done toward the end of the cooking time. They should be tender but still hold their shape without turning mushy. Once they are fully cooked, drain any excess water and reserve the lentils in a bowl.
Now we will continue on with the stew. Heat a small amount of oil in a Dutch oven or other heavy pot over medium heat. Add the onion and celery and cook until softened and translucent, about 5 minutes. Stir in the purple carrot and potato and cook for 1 to 2 minutes.
Add the chicken broth, seafood broth, blueberries, bay leaf, shiitake powder, white pepper, all spice, and salt. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally.
As the blueberries soften, lightly mash some of them against the side of the pot while leaving others whole. The stew should become a deep purple-black color and thicken to a hearty, stew-like consistency.
Add the lentil to the stew and stir to incorporate them. Simmer on low heat for about 3-5 minutes to warm the lentils. Remove the bay leaf, and then taste and adjust the seasoning with additional salt if needed.
If the stew is thinner than desired, mash a few of the potato cubes directly into the broth or continue simmering uncovered for 5 to 10 minutes until it reaches your preferred consistency.
To make the blue béchamel, gently heat a saucepan over low heat. Add the milk to the saucepan. Once the milk begins to gently steam, steep the butterfly pea tea bags in the milk until it turns a vivid blue.
Place a separate saucepan over low-medium heat. Add the butter and allow it to melt. Whisk in the flour, and cook for about 1 minute. Gradually whisk in the blue milk and simmer until the sauce is smooth and thick enough to coat a spoon, but still pourable, similar to heavy cream.
To serve, ladle the soup into a bowl, and then with a spoon, carefully drizzle the béchamel over the top to create a swirl pattern that matches the in-game photo. Use a skewer or toothpick to gently create a marbled effect by slowly tracing it through the béchamel. Enjoy your dark stew!
Learn more about the Dark Stew dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.