Making Westfall Stew from the World of Warcraft Cookbook!
Channel: LadySurvival
Date: 28/12/2023

Hi! Welcome or welcome back to my channel!

In todays video I am making Westfall Stew from the World of Warcraft Official Cookbook!

Westfall is one of my favorite zones from WoW, especially in WoW Classic! I have so much nostalgia for the zone and the quests there. From collecting oats for Old Blanchy, to killing murlocs on The Longshore, or collecting Bandanas from the Defias and of course running Deadmines with your first group.

Westfall Stew is such an iconic quest, and I've been wanting to make this WoW cookbook recipe for so so long!

I hope you enjoy :)

Here's the full recipe from the cookbook:

Ingredients:
2 pounds quality stew beef, cut into bite-sized pieces
Salt and pepper
½ cup diced bacon
2 tablespoons butter, divided
1 pound button mushrooms, sliced
1½ cups peeled pearl onions
1 tablespoon brown sugar
¼ cup flour 4 cups beef broth
2 cups red wine
1 teaspoon Northern Spices (page 20)
6 carrots, peeled and cut into bite-sized pieces
1 garlic head, cloves separated and peeled
1 cup pearled barley
2 bay leaves
1 tablespoon minced fresh parsley 

Directions:
Preheat the oven to 475°F. Toss the beef with the salt and allow to sit at room temperature for 30 minutes.

Scatter the bacon in a 9 x 12-inch baking pan with tall sides, along with 1 tablespoon butter, and cook for about 15 minutes, until the fat has rendered out. While the bacon is cooking, toss the mushrooms and pearl onions with the tablespoon of remaining butter and the brown sugar, and spread out on a baking sheet. Cook this for about 15 minutes until the liquid released by the mushrooms has mostly evaporated and the onions are slightly glazed. Remove to a bowl and set aside until the stew is nearly finished.

Reduce oven temperature to 325°F. Gradually add the flour to the hot pan with the bacon and bacon fat, whisking until there is no more flour visible. Gradually whisk in the broth, half the red wine, and the spices. Layer the carrots, garlic, barley, and bay leaves in the pan with the broth, then lay the stew meat over top of that. Pour in enough water to come most of the way up the meat, but not cover it. Cook for 1½ to 2 hours, then stir. Cook for another hour, stir, then add the remaining wine and the reserved onions and mushrooms. Cook for a final 30 minutes, then remove from oven. Discard the bay leaves, dish into serving bowls, and sprinkle with parsley.

TIPS FROM ME:

- 100% I would recommend to prep and cut EVERYTHING before you get started. It can get a little stressful needing to peel onions and garlic... to cut mushrooms and carrots all while everything starts happening so fast! 

- I personally think it could use more bacon, it only says 1/2 a cup, but I think I would use 1 cup, or even the whole package of bacon if you really like it haha

- Also I found 475 to be wayyy too hot for the bacon and mine totally burnt after the 15 minutes. I tried it again and set it around 375-400 range and kept an eye on it, checking every 5 minutes.
(My oven might just get too hot, so its up to you)

P.S I forgot to add the parsley garnish on top of mine because I was just so excited to try it lol
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