I took liberties with the recipes and concocted my own recipe, and the result might be the most delicious stew in the world. If you can’t find brown cheese, that’s fine, it’ll taste great without it (hint: if you’re in St. John’s, pick some up or order it at Manna Bakery.)
The key ingredient, in my opinion, is the meat/bone stock. I encourage you to make your own, because it will make your stew that much more delicious. I’ve included detailed instructions on how to make meat stock below.
What makes this stew Norwegian? My friend John asked me this question shortly after I posted a photo of it on Instagram. My response was straightforward: it’s Norwegian because it was cooked under the close supervision of a Norwegian. Ingredients like partridgeberry jam, cream, and juniper berries melt into the pot like the red, white, and blue of the nation's flag.
Like any good stew recipe, this one’s got deep roots in home cooking. And it's for this reason my recipe honours two side-dish heroes: potatoes and Brussels sprouts. And before you dismiss this as unfashionable and knobbly, just taste it. Nan was not wrong when she said, "eat your potatoes and Brussels sprouts, b’y."
Ingredients like partridge berry jam, cream, and juniper berries melt into the pot like the red, white, and blue of Norway's flag.
Moose stew meat stock
Norwegian-style moose stew
Bring it back to a boil under medium heat and then turn the heat down to low and let simmer, covered with lid, for 1-2 hours. 1 hour will suffice for more tender meat (2 hours for tougher meat), so test the stew at the hour mark. When the meat is tender to your liking, turn the heat back up to medium and add the leek, parsnip, and carrot dice. Lastly, add the bacon dice, partridge berry jam, and brown cheese. Keep it at a gentle boil until the vegetables are perfectly cooked and not a minute longer, about 10 minutes.
Remove from the heat and set aside to cool with the lid on. Meanwhile, prepare your sides. Get a medium saucepan filled three-quarters on a rolling boil and carefully drop in your potatoes. Boil until a fork pierced vertically into a potato is no longer about to pick it straight up.
For the Brussels sprouts, heat up a cast iron pan dry on high heat. Place all your Brussels sprouts quarters in a large bowl and add 2 tbsp sunflower oil, 1 ½ tsp sea salt, 2 tsp fine sugar, and a squeeze of lemon juice. Mix it up and add to the pan when it’s hot. Scorch the Brussels sprouts lightly, moving them around often so they don’t burn.
To serve, reheat the stew slightly, dump in the Brussels sprouts, and when hot ladle over hot potatoes in shallow serving bowls. Enjoy!
Thanks for being here // BC
Written by Erik Veitch
Edited by Michael Lee
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.