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Crafting Westfall Stew, Mulgore Spice Bread, and Dalaran Brownies

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by

Jeremiah
in

Welcome to the gastronomic adventure of VideoGame Eats, where we craft your favorite foods from your favorite video games! Join Jeremiah and Kevin as they concoct an array of mouthwatering dishes straight from the pixelated realms.

Welcome, weary travelers, to a culinary adventure like no other!

Over the years, this hearty stew has undergone various iterations. During lean times, when the people of Westfall faced threats from bandits and gnoll raiders, ingredients like murloc eyes and buzzard meat found their way into the pot—though we wouldn’t recommend it. Whether you savor this bread solo, straight from the oven, or paired with a dollop of your favorite tauren jam, one bite of Mulgore Spice Bread and you’ll realize it’s far from ordinary. Its exceptional flavor has earned it a place on tables across Azeroth. Prepare to indulge in this delectable treat, best enjoyed seated to fully appreciate each gooey, decadent bite. With a luscious chocolate glaze and a dusting of cocoa and spice, these brownies reign supreme. Just remember, sharing is caring—so be sure to bring enough to go around!


Ingredients:

Westfall Stew:

Begin by preheating the oven to 475°F. Season the beef with salt and let it rest at room temperature for 30 minutes. In a baking pan measuring 9 x 12 inches with tall sides, arrange the bacon and 1 tablespoon of butter. Bake for approximately 15 minutes until the fat has rendered out. Meanwhile, toss the mushrooms and pearl onions with the remaining butter and brown sugar, then spread them out on a baking sheet. Bake for about 15 minutes until the mushrooms release most of their liquid and the onions develop a slight glaze. Transfer them to a bowl and set aside. Lower the oven temperature to 325°F. Gradually whisk the flour into the hot pan with the bacon and bacon fat until no flour is visible. Slowly pour in the broth, half of the red wine, and the spices. Layer the carrots, garlic, barley, and bay leaves in the pan with the broth, then place the stew meat on top. Add enough water to almost cover the meat but not entirely. Bake for 1 1/2 to 2 hours, then stir. Continue cooking for another hour, stirring occasionally, before adding the remaining wine and the reserved onions and mushrooms. Bake for a final 30 minutes, then remove from the oven. Discard the bay leaves, ladle into serving bowls, and garnish with parsley.

  • 2 pounds quality stew beef, cut into bite-sized pieces
  • Salt and pepper
  • 1/2 cup diced bacon
  • 2 tablespoons butter, divided
  • 1 pound button mushrooms, sliced
  • 1 1/2 cups peeled pearl onions
  • 1 tablespoon brown sugar
  • 1 /4 cup flour
  • 4 cups beef broth
  • 2 cups red wine
  • 1 teaspoon Northern Spices
  • 6 carrots, peeled and cut into bite-sized pieces
  • 1 garlic head, cloves separated and peeled
  • 1 cup pearled barley
  • 2 bay leaves
  • 1 tablespoon minced fresh parsley

Mulgore Spice Bread:

Start by combining warm milk, brown sugar, and yeast in a medium-sized bowl, letting it sit for about 5 minutes until frothy. Add spices and salt, followed by butter and half the flour. Gradually mix in the remaining flour until the dough forms and pulls away from the bowl’s sides. Transfer the dough onto a lightly floured surface, kneading it for a few minutes until it becomes elastic. Place it in a lightly greased bowl, covering it with a tea towel, and let it rise for about an hour or until doubled in size. Once risen, punch the dough down. Preheat the oven to 425°F. Shape the dough into an oblong loaf by gently pulling its sides, then place it on parchment paper atop a baking sheet. Let it rise for 30 minutes. Before baking, use a sharp knife to create decorative slashes on the dough’s surface. Bake for approximately 25 minutes until golden brown.

  • 1 1/2 cups warm milk
  • 2 tablespoons brown sugar
  • 2 teaspoons instant yeast
  • Mulgore spices (1/2 teaspoon each ground cardamom, ginger, cinnamon; pinch each ground cloves, mace)
  • 1 teaspoon salt
  • 2 tablespoons butter, melted
  • 3 cups flour

Dalaran Brownies:

Start by preheating the oven to 350°F and greasing an 8 x 8-inch pan. Line the pan with a strip of parchment paper to facilitate lifting out the baked brownies. In a medium saucepan, melt the butter and cocoa powder together. Remove from heat, then stir in the sugar, eggs, and vanilla until the mixture is smooth. Add the dry ingredients and mix vigorously until well combined. Pour the batter into the prepared pan and level the top. Bake for 25 to 30 minutes, then allow the brownies to cool. Meanwhile, prepare the glaze: Melt the butter in a small saucepan over medium-low heat, then stir in the cocoa powder and milk until blended. Gradually incorporate the confectioners’ sugar, stirring briskly until the glaze reaches a smooth, thick, yet pourable consistency. Once the brownies are cooled, slice them into squares and drizzle the glaze over the top, letting it cascade down the sides if desired. Sprinkle the brownies with a dusting of cocoa and cinnamon for a finishing touch.

    Batter

  • 1 /2 cup butter
  • 1 /3 cup unsweetened baking cocoa
  • 3 /4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 /2 cup all-purpose flour
  • 1 /4 teaspoon salt
  • 1 /4 teaspoon baking powder

    • Glaze

  • 3 tablespoons butter
  • 1 /3 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 cup confectioners’ sugar
  • 1 tablespoon each cocoa powder and ground cinnamon, for dusting