Ingredients (serves 4–6 warriors)

600g beef chuck or lamb shoulder (cubed)
2 carrots, sliced
2 parsnips, chopped
2 potatoes, diced
1 large yellow onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp thyme
1 bay leaf
500ml beef stock (or ale, for a deeper Viking twist)
1 tbsp olive oil
Salt & pepper
Optional: a splash of cream or sour cream to finish

Cooking Procedure

step 1
Prep Like a Viking:
Use your Viking Equity blade to chop root vegetables and cube the meat with perfect, clean cuts—no battle scars here, just blade precision.

step 2
Sear the Meat:
In a large cast-iron pot or Dutch oven, heat oil. Sear the meat until browned on all sides. Remove and set aside.

step 3
Layer the Flavor:
In the same pot, sauté onions and garlic. Add tomato paste, paprika, thyme, salt, and pepper. Stir for 1–2 minutes.

step 4
Build the Stew:
Return meat to the pot. Add carrots, parsnips, potatoes, bay leaf, and beef stock (or ale). Bring to a boil.

step 5
Slow Cook to Glory:
Cover and let simmer for 1.5 to 2 hours on low heat, until meat is fork-tender and flavors are deep and rich.

step 6
Finish & Feast:
Optional—stir in a splash of cream for richness. Serve hot with rustic bread and your best friends at your side.

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