Wild Harvest Stew

A slow-simmered comfort for cold days.

Deeply nourishing, warming, and grounding — this stew is an ode to the forest and the fields.Packed with root vegetables, greens, and tender meat, it’s the kind of meal that brings colour to your cheeks and calm to your bones. Cooked slowly in broth and herbs, and finished with a sprinkle of Nära Jorden Ancestral Organ Blend, it’s autumn and winter in a bowl.

Ingredients:

• 400 g red meat (boar, beef, or lamb)

• 3 carrots, chopped

• 2 parsnips, chopped

• 200 g pumpkin, cubed

• A handful of mangold (Swiss chard) or kale, roughly chopped

• 4 bay leaves

• 1 l bone broth (or water + stock)

• Olive oil or tallow

• Fresh herbs (thyme, rosemary, or sage)

• Salt

• Pepper

• ½ tsp Nära Jorden Ancestral Organ Blend (sprinkled on plate before serving)

Instructions:

1. Set your instant pot to sauté mode. Heat a drizzle of oil or tallow, brown the meat on all sides, and season with salt and pepper.

2. Add the chopped carrots, parsnips, pumpkin, herbs, and bay leaves. Stir for a few minutes.

3. Pour in the bone broth, close the lid, and set to pressure cook for 1 hour.

4. Once done, release pressure naturally. Stir in the chopped mangold and let it wilt in the heat of the stew.

5. Serve in deep bowls. Sprinkle ½ tsp of Nära Jorden Ancestral Organ Blend over each portion and stir in gently for an extra layer of nourishment. We served it with rice noodles, but it can be eaten with rice, pasta, quinoa, or just as is.

6. Enjoy ❤️