Vintage Bay de Verde is a hearty Newfoundland-style stew named after the small fishing town on the island’s Baccalieu Trail. It’s a comforting one-pot dish built on salt beef, root vegetables, and split peas, simmered slowly until everything is tender and flavorful. This recipe works because it layers simple ingredients — the salt beef gives a rich, briny depth while the peas thicken the broth naturally, making it a satisfying meal on a cold day.
Ingredients
- 1 lb (450 g) salt beef (or corned beef brisket, rinsed)
- 1 cup (200 g) dried green split peas, rinsed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 L) water (plus more as needed)
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 turnips (rutabaga), peeled and cut into chunks
- 1 small cabbage, cut into wedges (optional)
- 1 bay leaf
- 1 tsp (5 g) dried thyme
- Freshly ground black pepper, to taste
Instructions
- If using salt beef, soak it in cold water for 2 hours (or overnight) to remove excess salt. Drain and rinse well. If using corned beef, skip soaking but rinse.
- In a large heavy pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic, sauté until soft, about 5 minutes.
- Add the salt beef and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add the split peas, bay leaf, and thyme. Stir, cover, and continue simmering for another 1 hour, stirring occasionally to prevent sticking.
- Add the carrots, potatoes, and turnips. If needed, add more water to cover the vegetables. Simmer uncovered for 45 minutes, or until vegetables are tender.
- Add the cabbage wedges (if using) and simmer for another 15 minutes, until cabbage is tender but still bright.
- Remove the beef to a cutting board. Let it rest for 5 minutes, then slice or chop into bite-sized pieces. Return the beef to the pot. Discard the bay leaf.
- Season with black pepper to taste. Note: the stew may already be salty from the beef, so taste before adding any salt.
- Serve hot in deep bowls, with crusty bread if desired.
Tips
- Salt beef substitution: If you can’t find salt beef, use corned beef brisket (rinse it well) or even smoked ham hock. The flavor will be slightly different but still delicious.
- Don’t rush the peas: Split peas need time to break down and thicken the broth. If you’re short on time, use a pressure cooker, but the stovetop method gives the best texture.
- Adjust salt carefully: Salt beef varies in saltiness. Always taste before adding extra salt; you can always add more, but you can’t take it out.
- Make it ahead: This stew tastes even better the next day as the flavors meld. Cool completely before refrigerating.
Serving Suggestions
Serve this stew with traditional Newfoundland toutons (fried bread) or a simple crusty loaf to soak up the rich broth. A side of pickled beets or a green salad with vinaigrette balances the saltiness. For a complete meal, pair with a cup of strong tea, as is customary in Newfoundland.
Variations
- Vegetarian version: Omit the salt beef and use vegetable broth. Add a can of chickpeas or extra root vegetables for protein and bulk.
- Add barley: Stir in 1/2 cup (100 g) pearl barley with the split peas for extra heartiness and a nutty flavor.
- Spicy kick: Add a chopped chili pepper or a teaspoon of hot paprika with the onion for a warming heat.
- Herb twist: Replace thyme with 1 tsp (1 g) dried savory or marjoram for a different aromatic note.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3-4 days. To freeze, cool completely, then transfer to freezer-safe containers; it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through (at least 165°F / 74°C). If the stew has thickened too much, add a splash of water or broth to loosen it.
Frequently Asked Questions
Can I use fresh beef instead of salt beef? Yes, use a chuck roast cut into chunks. You’ll need to add about 1 tsp (5 g) of salt to the pot, as fresh beef lacks the brininess of salt beef.
Do I have to soak salt beef? Soaking helps remove excess salt, but if you’re short on time, you can skip it and just rinse well. The stew may be saltier, so adjust seasoning accordingly.
Can I make this in a slow cooker? Absolutely. Brown the onion and garlic, then add everything except the cabbage to the slow cooker. Cook on low for 8 hours or high for 4-5 hours, adding cabbage in the last 30 minutes.
Why are my split peas still hard? Old split peas may not soften fully. Check the expiration date; if they’re old, they may need extra cooking time. Also, acidic ingredients can slow softening, so avoid adding tomatoes until the peas are tender.
What if I don’t have turnips? Use parsnips or extra potatoes. Turnips add a slightly peppery flavor, but any root vegetable works.
Is this stew gluten-free? Yes, as written it is gluten-free. Just ensure your salt beef doesn’t contain any wheat-based additives.
Related
- Rasgulla Recipe Without Maida (Soft & Spongy)
- Quick Indian Vegetarian Dhokla Recipe
- Rasgulla Calories Per 100g & Full Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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