“Oh, WOW! This broth is unreal!” These are the words that flew out of my mouth after tasting this stew for the first time—a rich, hearty Norwegian stew inspired by EMILY WILDE’S ENCYCLOPEDIA OF FAERIES.

In the story, an innkeeper named Ulfar is best known for his dark, meaty stew, which Emily Wilde eats throughout the story. The book doesn’t describe the ingredients of Ulfar’s stew in detail, so I had lots of room to get creative.

Since the story is set in Norway, I made a stew inspired by fårikål, Norwegian lamb and cabbage stew. However, what we’re making today isn’t true fårikål, which consists almost exclusively of lamb, cabbage, and seasoning. For one thing, my stew uses beef, since none of my local grocery stores have lamb on hand at the moment. I also added some extra ingredients, drawing inspiration from the groceries Emily picks up at the supply shop: carrots, leeks, and cabbage.

I browned the beef, cooked the leeks until soft in the remaining beef fat, and threw everything together to simmer until the veggies grew tender. As is my habit with soups and stews, the broth was my favorite part. I couldn’t believe how rich it was! I’ve already made it a second time, and I think a third batch is in my near future. 😀

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Ulfar’s Norwegian Stew

“At first I thought him to be glaring at me as he moved about the room, serving up platters of fish and bread or a nearly solid dark stew, until I noticed that he looked that way at everyone.”

— Emily Wilde’s Encyclopedia of Faeries

 

INGREDIENTS:

• olive oil
• 1 1/2 lbs boneless beef chuck roast (or lamb roast), cut into 2-inch cubes
• 2 leeks, white portion only, cut width-wise into strips and rinsed
• 3 cloves garlic
• 1 quart beef stock
• 2 large carrots, peeled and cut into coins
• 1/2 head of cabbage, cut into strips
• 2 bay leaves
• 1/2 – 3/4 tsp salt
• 1/4 tsp pepper

 

Makes 8 cups stew

 

INSTRUCTIONS:

1. In a dutch oven, heat a generous splash of olive oil on medium-low and brown the meat on all sides. Transfer meat to a plate and drain all but a few tablespoons of the excess fat.
2. Add the leeks and garlic and cook for 10 minutes, stirring regularly.
3. Add remaining ingredients, including reserved meat, and stir to combine (I suggest adding 1/2 tsp salt now and adjusting upward at the end if you think it needs it) . It’s going to seem like there’s not enough liquid right now, but the cabbage will release water as it cooks. Bring contents to a boil on medium-high heat. Reduce heat to low and simmer for 30 minutes or until carrots are tender.
4. Serve to Emily Wilde after she trudges home from a snowy trek hunting for faeries.
   

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