Stonelump Stew
Stonelump Stew is a dense, slow-simmered Dwarven dish made with root vegetables, fatty cuts of meat, dumpling-like ‘lumps’, and thickened broth rich in marrow and spice. It’s designed to withstand a full day's work in the forges or mines — one bowl is often enough to keep a dwarf going from sunrise to shift-end.
Named for the rock-like dumplings that soften in the pot and soak up the flavor, Stonelump Stew is found in nearly every Dwarven household. It’s often served in iron bowls with forged spoons, and second helpings are expected.
"The longer it simmers, the stronger it gets."
Manufacturing process
Instructions
- Sear the Meat
In a thick iron pot or stone cauldron, heat the tallow until sizzling. Brown the cave-hog chunks on all sides — let them develop a deep crust. - Build the Base
Add onions and garlic. Stir until soft and fragrant. Add root veg, ale, bone stock, and seasonings. Bring to a boil, then reduce heat and simmer covered for at least 2 hours. Longer is better. - Make the Stonelumps
While stew simmers, mix dumpling ingredients into a firm dough. Form into small, rough-edged lumps the size of a miner’s knuckle. Let rest. - Drop & Simmer
Add the stonelumps to the stew for the final 30–40 minutes of cooking. Let them swell, absorb broth, and soften — the outside should be firm, but the center fluffy. - Final Touches
Taste and adjust seasoning. Serve piping hot with a slab of embercrust bread, a slice of cave-hog cheese, and a side of lava jam if available.
Significance
“Stick-to-your-ribs, break-your-fast, feed-a-legion stew.”
Cultural Notes
- Clan Tradition: Many clans have a “Stonelump Rule” — if a guest finishes three servings without complaint, they’re considered family.
- Ceremonial Bowl: Used in forging ceremonies to feed new apprentices after their first fire-burned project.
- Superstition: Letting the stew burn is considered a sign of incoming misfortune or a broken hearth-ward.
Item type
Consumable, Food / Drink
Raw materials & Components
Ingredients (Serves 6–8)
For the Stew Base:
- 1.5 kg (3 lbs) cave-hog shoulder, cut into chunks
- 2 large deeproot tubers (or potatoes/turnips), diced
- 1 ironcarrot, peeled and sliced (or parsnips)
- 2 smokebloom onions, chopped
- 4 cloves black garlic (or roasted garlic), minced
- 2 cups fungus ale or strong mushroom broth
- 1 liter (4 cups) bone stock (ideally from smoked marrow bones)
- 1 tsp cracked emberpepper
- Salt and bitter herb blend (like ash-thyme, ironwort, and forge-leaf) to taste
- 1 tbsp tallow or rendered cave-hog fat
For the “Stonelumps”:
- 2 cups barleymeal or coarse stone-flour
- ½ cup mashed root vegetable (from stew or raw)
- 1 egg
- Pinch of salt
- Splash of mushroom broth or beer for moisture
- Optional: Crumbled cave-hog cheese or chopped pickled mushroom folded in
Variants
- Forgehand Style: Add a dash of firemint and smoked chili for a heat that lingers in the beard.
- Miner’s Stew: Use pickled roots and preserved meat for long trips underground.
- High Hall Feast: Top each bowl with crisped cave-hog skin and a drizzle of black ale reduction.
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