Juniper and Beer Beef Stew

An Ancient Norse Mythology Feast

Embark on an epic culinary adventure as we prepare a decadent feast inspired by Asgard, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Asgard.

Our culinary journey takes us to the celestial realm of Asgard, home to the mighty sky gods, the Aesir. In the spirit of community and kinship, we set out to honour the Aesir deities by preparing offerings in their names. Our feast includes offerings for the mighty Thor and honours the delights of Idunn’s sacred gardens. Together, let us raise a horn with the fallen warriors in Odin’s hall!

Tyr, the One-Handed God

Known for his unmatched bravery, Tyr is the Norse god of war, justice, and honour. He embodies the principles of right action and true self sacrifice. His most famous tale involves the binding of Fenrir. When the gods planned to bind the fierce wolf Fenrir, it was Tyr who volunteered to place his hand in Fenrir’s mouth as a gesture of trust. When the wolf realized he had been deceived, he bit off Tyr’s hand. Despite knowing he would lose his hand, Tyr remained steadfast, symbolizing the courage to stand for justice despite great personal cost.

"Yet remains that one of the Aesir who is called Tyr: he is most daring and best in stoutnest of heart, and he has much authority over victory in battle; it is good for men of valour to invoke him"
-Gylfaginning, The Prose Edda by Snorri Sturluson

Tender chunks of beef are browned and then slowly braised in a rich broth of beer, beef broth, and fragrant juniper berries. The piney essence of the juniper berries evokes the wild northern landscape of the ancient Norse gods. Earthy vegetables like carrots and parsnips are added to make this a hearty and filling stew. This rustic and hearty stew is a tribute to courage, sacrifice, and the enduring spirit of justice that Tyr represents.

Ingredients

Beef: My favourite cut of beef for any type of braising is blade or chuck roast. This tough cut becomes meltingly tender after low and slow braising. Cut the blade roast into inch-sized pieces. You can use pre-cut stewing beef instead if desired.

Beer: Beer adds a delicious depth of flavour to the braising liquid. I typically use an amber ale when braising beef, however, you could use your favourite beer instead. A dark stout would also be an excellent option. I would avoid an IPA which can be more bitter. To make this non-alcoholic simply substitute with more beef broth.

Juniper berries: Juniper berries are the signature flavour of gin and pairs well with meat. They have an earthy, almost pine-y aroma and can be found at well-stocked gourmet food stores (like Gourmet Warehouse) or ordered online. If you can’t source them, the juniper berries can be left out of the stew – it will still be delicious!

Brown the beef

Trim the blade roast, removing any large pieces of fat. Cut the beef into inch-sized chunks and pat dry.

Heat the olive oil in a dutch oven over medium high heat. Add a few of the beef pieces to the dutch oven being careful not to crowd the pan. Allow to sear until browned on one side. Flip the beef and brown the other side. Remove the beef to a plate and set aside. Repeat until all of the beef is browned, adding a bit more olive oil to the dutch oven if it looks dry.

Sauté the vegetables

Once all the beef is browned, turn the heat down to medium low. Add the diced onions and sauté for a couple of minutes until they begin to brown. Add the carrots and parsnips and cook for another couple of minutes.

When the vegetables have just begun to brown, add the minced garlic, crushed juniper berries, tomato paste, brown sugar, Worcestershire sauce, kosher salt, and pepper. Sauté for another minute until the garlic is fragrant.

Stew the beef

Turn the heat back up to medium high. Deglaze the pan with the beer, scraping up any bits that have stuck to the bottom of the dutch oven. Return the browned beef to the pot along with any accumulated juices.

Tie the parsley, thyme, and bay leaves together with twine to make a bouquet garni. Add to the Dutch oven along with the beef. Top with the beef broth, adding more if needed so the beef pieces are just barely covered.

Bring the liquid to a simmer, then cover and turn down to low. Skim off any foam that comes to the top. Cook the stew on a very low simmer for 1 1/2 to 2 hours or until very tender.

Serve the Juniper and Beer Beef Stew

When the beef if very tender, thicken the stew. Skim off any fat from the liquid and bring to a boil. Taste and adjust the seasoning if needed. Mix the flour with water to create a slurry. Add the slurry to the braising liquid and bring to a boil. Cook until the stew is thickened. Stir in the chopped parsley and enjoy!

More Recipes from Asgard

• Sweet Cardamom Bread with Orange Honey butter, for Sif
• Akvavit Mead Cocktail, for Odin
• Fresh Herb Salad with Hazelnut Vinaigrette, for Eir
• Slow Roasted Leg of Lamb with Mustard and Fennel, for Thor
• Creamy Root Vegetable Gratin, for Frigga