Entree: Greenland – National Cuisine – Arfeq (Hearty Greenlandic slow-cooked meat stew with root vegetables and barley)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) seal meat or beef stew meat, cubed
- 2 tbsp (30 ml) rendered seal fat or unsalted butter
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 cup (170 g) pearl barley, rinsed
- 6 cups (1.4 L) fish stock, beef stock, or water
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 2 tsp (2 g) fresh thyme leaves
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) fresh parsley, chopped
- Optional: 1 tbsp (15 ml) lemon juice or vinegar for brightness

Instructions

1. Pat the meat dry and season with a little salt and pepper. Heat the rendered seal fat or butter in a heavy pot over medium-high heat and brown the meat in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onion, celery, and carrots to the pot and cook until softened and beginning to color, about 6–8 minutes.
3. Return the browned meat to the pot, add the diced potatoes and rinsed pearl barley, then pour in the stock so ingredients are just covered.
4. Add the bay leaves and thyme, bring to a gentle boil, then reduce heat to low and simmer, partially covered, until the meat and barley are tender, about 1 to 1 1/2 hours (longer for tougher game meats).
5. Check seasoning about halfway through and add salt and pepper as needed; if the stew is too thick, add a little hot water or stock.
6. Once the meat and barley are tender and the flavors melded, stir in chopped parsley and optional lemon juice or vinegar for brightness. Remove bay leaves and serve hot.