“Skause” was a hearty, versatile staple meal for Norse raiders and settlers (Vikings) served with a coarse bread. Traditionally, the stew was cooked over an hearth for hours, sometimes days, and used any ingredients on hand. Although, the Vikings didn’t have the same potatoes or variety of carrots we do now, I altered the recipe to better suit common, modern day kitchen staples:
Ingredients:
1 LB of beef shank (or any slow cooking meat of your liking)
1 half yellow onion, chopped
3 cloves of garlic, minced
2 large carrots, chopped
1 cup barley, rice or other grain (optional)
1 Quart of broth ( I used reduced sodium chicken broth)
A handful of baby red potatoes, quartered (or any waxy potato)
1 tbsp unsalted butter or oil
A dash of Worcestershire sauce
A drizzle of honey (optional, giving a slightly sweet flavor)
3 bay leaves
Salt, pepper and seasonings of choice (I used a blend of marojam, basil, rosemary, thyme, oregano, sage, garlic powder, and onion powder.)
Directions:
1: Prepare all of your ingredients; Season meat, peel and chop vegetables.
2: In a large pot, melt butter and brown the meat thoroughly.
3: Sauté garlic and onions until soft and fragrant
4: Combine all ingredients, such as vegetables, grain, and broth. Ensure all ingredients in the pot are covered by liquid. (If you don’t have enough broth, adding water as needed will do.)
5: Bring the stew to a boil and season. Cover and simmer gently for 2-3 hours, stirring occasionally until the meat is tender and the grains are cooked.
6: When done, serve with a ladle into a bowl, and pair with bread.