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GOURMET MEAT STEW INSPIRED BY BREATH OF THE WILD

Picture for Gourmet Meat Stew inspired by Breath of the Wild

1,039,750 views  This Gourmet Meat Stew, inspired by Breath of the Wild, combines tender ribeye, chicken thighs, and hearty vegetables in a rich, savory broth. Slow-cooked with fresh herbs and finished with whole milk, this stew is packed with flavor and perfect for restoring hearts after a long day of adventuring.

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

USDA prime ribeye, cut into chunks

1 lb USDA prime ribeye, cut into chunks

chicken thighs (bone in or boneless), seasoned

2 chicken thighs (bone in or boneless), seasoned

medium carrots, cut into large chunks

3 medium carrots, cut into large chunks

large potatoes, cut into large chunks

2 large potatoes, cut into large chunks

large onion, cut into large chunks

1 large onion, cut into large chunks

garlic cloves, minced

3 garlic cloves, minced

bay leaves

2 bay leaves

sprigs thyme

2 sprigs thyme

sprigs rosemary

1 ½ sprigs rosemary

(8 tbsp) goat butter (or regular unsalted butter)

1 stick (8 tbsp) goat butter (or regular unsalted butter)

flour (Tabantha Wheat, or all purpose flour)

4 oz flour (Tabantha Wheat, or all purpose flour)

homemade or store bought beef stock

80 oz homemade or store bought beef stock

hearty Durian (optional, can substitute with a ripe pear or apple if unavailable)

1 hearty Durian (optional, can substitute with a ripe pear or apple if unavailable)

whole milk

8 oz whole milk

Salt and pepper, to taste

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Fresh parsley, chopped (for garnish)

TOOLS

large heavy bottomed pot or Dutch oven

large heavy bottomed pot or Dutch oven

cutting board

cutting board

chef’s knife

chef’s knife

wooden spoon

wooden spoon

measuring cups and spoons set

measuring cups and spoons set

tongs set

tongs set

ladle

ladle

DIRECTIONS

1.

For the Meat

1.

Season the ribeye and chicken thighs liberally with salt and pepper.

USDA prime ribeye, cut into chunks

1 lb USDA prime ribeye, cut into chunks

Salt and pepper, to taste

Salt and pepper, to taste

chicken thighs (bone in or boneless), seasoned

2 chicken thighs (bone in or boneless), seasoned

2.

Cut the ribeye into large, bite-sized chunks. If you like, you can cut the chicken thighs into smaller pieces, or leave them whole for presentation.

USDA prime ribeye, cut into chunks

1 lb USDA prime ribeye, cut into chunks

chicken thighs (bone in or boneless), seasoned

2 chicken thighs (bone in or boneless), seasoned

chef’s knife

chef’s knife

3.

For the Vegetables

1.

After seasoning the meat, cut your carrots, potatoes, and onions into large chunks. These will stew for a while, so keep them hearty.

medium carrots, cut into large chunks

3 medium carrots, cut into large chunks

large potatoes, cut into large chunks

2 large potatoes, cut into large chunks

large onion, cut into large chunks

1 large onion, cut into large chunks

chef’s knife

chef’s knife

cutting board

cutting board

2.

Mince the garlic, and set aside your bay leaves, thyme, and rosemary sprigs.

garlic cloves, minced

3 garlic cloves, minced

bay leaves

2 bay leaves

sprigs thyme

2 sprigs thyme

sprigs rosemary

1 ½ sprigs rosemary

chef’s knife

chef’s knife

cutting board

cutting board

3.

For the Roux

1.

In your large pot or Dutch oven, melt the stick of goat butter over medium heat. Once melted, add the flour and stir until the mixture turns a peanut butter-brown color, about 5-7 minutes. This is your roux, the base of the stew.

(8 tbsp) goat butter (or regular unsalted butter)

1 stick (8 tbsp) goat butter (or regular unsalted butter)

flour (Tabantha Wheat, or all purpose flour)

4 oz flour (Tabantha Wheat, or all purpose flour)

large heavy bottomed pot or Dutch oven

large heavy bottomed pot or Dutch oven

wooden spoon

wooden spoon

2.

Once the roux is ready, gradually add your beef stock while continuously stirring to prevent lumps. Start with small amounts and keep stirring until the mixture is smooth before adding more stock. Repeat until all the stock is added.

homemade or store bought beef stock

80 oz homemade or store bought beef stock

wooden spoon

wooden spoon

3.

For the Assembly

1.

Add the ribeye chunks and chicken thighs directly into the pot (searing optional, but we’re sticking with Link’s fast approach).

USDA prime ribeye, cut into chunks

1 lb USDA prime ribeye, cut into chunks

chicken thighs (bone in or boneless), seasoned

2 chicken thighs (bone in or boneless), seasoned

large heavy bottomed pot or Dutch oven

large heavy bottomed pot or Dutch oven

tongs set

tongs set

2.

Add the prepared carrots, potatoes, and onions. Toss in the garlic, bay leaves, thyme, and rosemary. Stir to combine.

medium carrots, cut into large chunks

3 medium carrots, cut into large chunks

large potatoes, cut into large chunks

2 large potatoes, cut into large chunks

large onion, cut into large chunks

1 large onion, cut into large chunks

garlic cloves, minced

3 garlic cloves, minced

bay leaves

2 bay leaves

sprigs thyme

2 sprigs thyme

wooden spoon

wooden spoon

large heavy bottomed pot or Dutch oven

large heavy bottomed pot or Dutch oven

3.

Bring everything to a simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let the stew cook for about 2 hours, stirring occasionally.

large heavy bottomed pot or Dutch oven

large heavy bottomed pot or Dutch oven

wooden spoon

wooden spoon

4.

If you’re using durian, carefully cut it open and scoop out the fruit’s flesh. Cut into smaller pieces. Add the durian about 10 minutes before the stew is done to let it soften slightly.

hearty Durian (optional, can substitute with a ripe pear or apple if unavailable)

1 hearty Durian (optional, can substitute with a ripe pear or apple if unavailable)

chef’s knife

chef’s knife

cutting board

cutting board

5.

After 2 hours of simmering, stir in the whole milk for added richness. Let the stew cook for another 5-10 minutes until the milk is fully incorporated.

whole milk

8 oz whole milk

wooden spoon

wooden spoon

6.

Remove the bay leaves and herb sprigs from the stew. Ladle the stew into bowls, making sure each serving has a good mix of meat and vegetables. Garnish with freshly chopped parsley.

bay leaves

2 bay leaves

sprigs thyme

2 sprigs thyme

sprigs rosemary

1 ½ sprigs rosemary

Fresh parsley, chopped (for garnish)

Fresh parsley, chopped (for garnish)

ladle

ladle

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