Post-Apocalyptic Stew - Survivalist Briefing

The best post-apocalyptic stew needs to do more than just make the most out of what you have on hand, or what you can forage. Going the extra mile to maximize its flavor and give you the full-belly feeling also boosts morale in a survival situation.

I think the French carbonade is the best version of a post-apocalyptic stew because it ticks all these boxes. Even in normal times, it’s my go-to stew for making the most out of scrap bits of game meat.

It’s also very versatile, letting you add in other foraged ingredients that might break away from the classic version of the carbonade.

The Benefits of Stewing

The biggest benefit of any stew is the way the slow-cooking process breaks down some of the complex protein structures in meat. This makes them easier to digest than roasting meat over the fire.

Stewing vegetables makes it easier for your digestive system to access nutrients. It’s even more important if you’re using foraged vegetables, which often have complex starch structures that prevent you from fully accessing all their nutrients. Not to mention that some foraged vegetables can even be toxic when eaten raw!

The long cooking time also helps eliminate any worries about parasites or bacteria that might try to hitch a ride in your foraged ingredients. It’s especially important if your protein source is wild boar, feral hog or bear meat, which are known to harbor dangerous trichinosis.

While foraging can be a rewarding experience, complementing it with a home garden ensures a consistent supply of fresh produce, especially in times of crisis. If you’re serious about securing your food sources, I highly recommend this comprehensive guide. It offers invaluable insights and practical advice for transforming your backyard into a self-sustaining homestead, providing a reliable source of nourishment through any challenge.

Aromatic Vegetables

Aromatic vegetables add flavor, aroma, and vital nutrients to a post-apocalyptic carbonade. The French use a lot of onions and carrots. If you’re foraging, for your apocalypse stew you might want to look for:

Ramps
Queen Anne’s Lace
Evening Primrose
Earth Almonds
Bear Garlic
Crow Garlic
Cooking Vessel

You can learn here about the superweeds that saved large communities from starvation during the Great Depression. It could be a real lifesaver when there’s no other food around.

Ideally, you want to make your carbonade apocalypse stew in a cast iron Dutch oven or a deep cast iron pan. The thick metal lets you put a good sear on the meat while letting you cook everything in one pot. You could also use a large bottom-clad sauce pot or a Mexican Kamal.

Ingredients

The ingredients for a French carbonade-inspired post-apocalyptic stew can vary by what you have on hand or what the garden is giving you at that point in the season. If you have foraged wild mushrooms, like Hen of the Woods that you know are safe, are also a great addition.

The following recipe is based on the traditional carbonade ingredients, with substitute forage ingredients in parentheses.

2.5 lbs. of beef (Venison, wild boar, bear, or elk)
2 large onions (Ramps or bear garlic)
3-4 medium carrots (Queen Anne’s lace roots)
3 T flour (Curly dock or wild rice dried and ground)
2 quarts of beef stock (Game stock from roasted bone)
4 cloves of garlic (Wild garlic, ramps, or scapes)

⇒ The Only Food That Grows Almost Faster Than You Can Eat It

2 bay leaves
2 sprigs thyme
Dark beer, or wine optional
Salt and pepper
Butter (Bear grease, lard, or rendered animal fat)
Wild mushrooms optional

Directions

1. Prepping the ingredients for cooking a carbonade post-apocalyptic stew is as simple as cutting the carrots and onions into bite-size chunks. Ideally, you want to break down the meat into 1 to 2-inch cubes that are roughly the same size.

2. Place your Dutch oven over a medium flame and give it a solid 10 to 15 minutes to get good and hot. Then add two tablespoons of butter or similar fat. Let it heat until it’s shimmering, but not smoking.

3. While the Dutch oven is heating up, season the pieces of meat with salt and pepper. Then coat lightly with flour. Allow them to sit out unwrapped to allow the flour to adhere to the natural juices on the surface of the meat.

4. Once it’s hot, add the onions to the Dutch oven and lightly sauté. Remove the onions and put them on a side plate once they get a little light brown on the edges.

5. Place the seasoned meat in the hot Dutch oven. Only turn a piece of meat once it’s seared on that side. With each turn, the meat will leave a little bit of flavor “Fond” at the bottom of the pot.

6. Remove the seared piece of meat from the pot and add the stock along with any optional dark beer or red wine. Lightly scrape the bottom to release the fond from the bottom of the pot. This will transfer the flavor of the fond to the stew’s sauce.

7. Add the meat, and onions back into the pot along with the onions, garlic, and herbs. If you have some foraged mushrooms this is the time to add them to the pot. Stir to combine.

8. Place the Dutch oven over a medium-low heat source for 4 to 6 hours. I prefer to use a ground oven or a hole in the ground with 3 to 4 inches of hot coal. Then I lightly bury it to lock in the heat. This also hides it from animals and passersby while you’re out for the day hunting, foraging, or fishing.

9. Remove the stew from the heat and pick out the bay leaves. I also like to smash the softened garlic cloves with the side of a fork and stir them in.

You can also garnish with chopped parsley or scallion greens to add fresh flavor and aroma.

You would normally serve a carbonade like this with some mustard or horseradish sauce and some fluffy bread to sop up the sauce. I think the best way to eat a post-apocalyptic stew like this is with some improvised flatbread that also lets you eat it with your hands.

You could also serve this over a mound of mashed potatoes, or a heap of sticky rice. Just don’t let a French person see you do it!

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