Medieval Stew Food
MEDIEVAL POTTAGE STEW
This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .
Provided by Brand New Vegan
Categories Soup/Stew
Time 1h20m
Yield 12
Number Of Ingredients 19
Steps:
- Peel and chop all vegetables
- Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
- Saute for 10 minutes or until softened
- Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
- Add broth, seasoning, and wine and stir well
- Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
- Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
- Stir in vinegar, remove bay leaf, adjust seasonings, and serve
MEDIEVAL RABBIT, VEAL, OR CHICKEN STEW WITH HERBS AND BARLEY
Make and share this Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley recipe from Food.com.
Provided by TrebleChef
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
- Add the barley, water, vinegar, bay leaves and seasoning.
- Bring the pot to the boil.
- Cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
- Add the sage and continue to cook for several minutes.
- Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.
- (We served them on bread trenchers at our feast.).
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