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Fleabottom Bowl of Brown

With Direwolf Bread
recipe-difficulty
A bit cheffy
recipe-serves
4-6
ready-in
2 hours 30 mins
Fleabottom Bowl of Brown

We know it's a bit of a stretch, but we couldn't help ourselves and have to release a Game of Thrones themed recipe to enjoy with the final episode of the entire TV series this Monday! We have taken our inspiration from the "Bowls of Brown" from Fleabottom (spoken about so highly from Ser Davos and Gendry) and the adorable Dire Wolf bread made by Hot Pie.

Judging by the way the characters talk about the bowls of brown, the only thing that this recipe will really have in common with the King's Landing peasant dish is that it will be brown, and served in a bowl. We still want it to be nutritious and tasty, so we are going with a hearty beef stew. 

Our Dire Wolf Bread recipe creates a nutty flavoured scone type mix. The idea is to create a bread that doesn't rise too much, otherwise, your Dire Wolf starts looking a bit puffy. This one has been designed to be paired with a decent amount of butter and our stew - it's quite a dry mix on its own. If you want to go for a sweeter version, you can always add more maple syrup!

We chose Buckwheat Flour for its nutty flavour, slightly rustic texture and higher nutrient content. Hemp seeds were added to boost nutrition, add some more texture and also because we are 99% sure that Hemp Seeds were a staple in Westeros (don't look that up!).

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1.76 lbs beef, chopped into roughly 1.2 inch cubes
  • Olive oil
  • 3 cloves of garlic, minced
  • 1 large onion, roughly chopped
  • 2 sticks of celery, chopped into roughly 1.2 inch pieces
  • 3 carrots, chopped into roughly 1.2 inch pieces
  • 2 heads of kale, roughly chopped
  • 4 ripe tomatoes
  • 5 fl oz red wine (Then pour yourself a glass because Game of Thrones and red wine go hand in hand)
  • 1.06 oz Beef Bone Broth Hearty Original
  • 4.2 cups Water
  • 1 tsp Worcestershire Sauce
  • 12.35 oz potatoes, chopped into roughly 1.2 inch cubes
  • 2 Bay leaves
  • 2 sprigs of thyme
  • 1.25 cups flour
  • 14.1 oz can of Red Kidney Beans, strained
  • 1 cup Plain Flour
  • Black cracked pepper
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 7 tbsp butter
  • Milk of choice
  • 1 Egg
  • 4 cups Buckwheat Flour
  • 2 tbsp Hemp Seeds
  • 4 tbsp Maple Syrup
  • Pink Himalayan Crystal Salt
  1. Heat 2 tablespoons of oil in a large casserole pot over medium-high heat. Season the beef with cracked pepper and salt. Once the pot is hot, brown the beef in batches, ensuring each piece gets well browned (about 5 minutes per batch). Set aside.
  2. Reduce heat to medium and add more olive oil if needed. Add minced garlic and chopped onion to the pot. Cook for a few minutes until softened.
  3. Add chopped carrots and celery to the pot and stir for about 1 minute.
  4. Add water, Beef Bone Broth, red wine, Worcestershire sauce, and 1/4 cup of flour. Stir to dissolve the flour.
  5. Return the browned beef to the pot along with chopped potatoes, bay leaves, and thyme. Bring to a gentle simmer. Cover and simmer for 1.5 to 2 hours, checking the tenderness of the beef at 1.5 hours.
  6. While the stew is cooking, preheat your oven to 350°F (180°C) to prepare for the Dire Wolf bread.
  7. For the Dire Wolf bread: Sift 1 cup of plain flour, baking soda, and baking powder into a bowl. Rub in 7 tablespoons of butter until it resembles a crumbed mixture.
  8. Stir in 4 tablespoons of maple syrup, then slowly add milk until you have a soft and slightly tacky dough. Mix the dough thoroughly.
  9. Lightly flour a chopping board. Take a handful of the dough mixture and flatten it out on the board to about 0.8 inch thick.
  10. Use a sharp knife to carve out Dire Wolf shapes from the dough. Optionally, you can use templates for accuracy.
  11. Beat 1 egg with a little water and lightly glaze the Dire Wolves with the egg wash.
  12. Transfer the Dire Wolves to a baking tray and bake for 20-25 minutes, or until they are golden and firm.
  13. Once the beef is tender, remove the lid from the stew and add in strained kidney beans and chopped kale. Let it simmer uncovered for a further 20 minutes to soften the kale and allow the sauce to reduce. Taste and season as needed with salt and pepper.