Boss Bytes is feature series in which we teach you how to cook delicious meals inspired by your favorite video games. In this episode of Boss Bytes, we've invited Red Dead Redemption 2's van der Linde camp cook Mr Pearson to take us through his famous beef stew recipe. Take it away Mr Pearson:
The West may be wild, but that’s no excuse for lousy cooking, partner. If you want to roll with the van der Linde gang, you need to put in some practice. Which is exactly why I’m here. I didn’t put years of service into the Navy only to eat the slops you consider cooking, so I’ve put together a recipe for Mr Pearson’s very own beef stew, sure to warm the ungrateful bellies of everyone in your camp. I picked up this li’l recipe from a stopover we had while sailing through the Caribbean, a tiny island called Guarma, don’t know why anyone would be wanting to live there but they sure know how to stew a good meal.
Boss Bytes: Mr Pearson’s beef stew recipe from Red Dead Redemption 2
Before you butcher your first attempt at my stew, you'll first need to rustle up the ingredients listed below. While I'd usually send Arthur out to forage in the wilds for the goods I'm after, I've been reliably informed that you'll likely have access to some kind of stash or a shopkeep who can supply you with everything you need. I always did want to open up a store, but I guess some folks have it easier than others. Whatever your method, here are the ingredients you'll need for my beef stew.
- ¼ cup all-purpose flour
- ¼ teaspoon freshly ground pepper
- 1 pound beef stewing meat, trimmed and cut into inch cubes
- 5 teaspoons vegetable oil
- 2 tablespoons red wine vinegar
- 1 cup red wine
- 3 ½ cups beef broth, homemade or low-sodium canned from your local general store
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large baking potatoes, peeled and cut into 3/4-inch cubes
- 2 teaspoons salt
- Alright, time to stop lazing around and get to work. Start by combining the flour and pepper in a bowl, then toss in the beef (or whatever meat you manage to hunt) to coat well. Set your largest cooking pot above the campfire and heat three teaspoons of the oil. Once it's hot, add the beef a few pieces at a time, making sure not to overcrowd the pot with meat. This is a meal, not Navy bootcamp. Cook the beef, turning the pieces until browned on all sides. It should take you about five minutes per batch, or enough time to enjoy a fine bottle of rum: the sailor’s friend. Just don't forget to add more oil as needed between batches.
- Remove the beef from the pot, set it aside. Hands off for now, we ain’t finished yet. Add the vinegar and wine to the pot and cook over medium-high heat, scraping the pan to loosen any browned bits with a wooden spoon. Next up, the beef, beef broth and bay leaves are going in. Stoke the fire to bring the pan a boil, then let it reduce to a slow simmer.
- Now's the easy part. Cover your cooking pot and leave the stew to cook, skimming broth from time to time, until the beef is tender. It should take about one and a half hours, which is just enough time for me to regale you with another tale from my Navy years. No? Alright then. Once the beef's ready, add the onions and carrots to the stew, put the cover back on top and simmer for a quick ten minutes. Throw in the potatoes and simmer again for around 30 minutes until the vegetables have softened up nicely, should be around 30 minutes more. A good cook always tastes his stew first, so check it and add broth or water if the stew is dry. Finally, season that sucker with salt and pepper to taste. It's time to dish up, so spread that stew among four bowls and wait for the thanks to come pouring in. All you need now is a fine bottle of Navy rum to enjoy it with.
There's the full recipe to Mr Pearson's Beef Stew. How delicious did your batch taste? Be sure to let us know down in the comments, and our Boss Bytes hub for each feature as they arrive!