Beef, Stewed (2)

Ingredients

• 2 pounds of thick-cut steak
• Brown on both sides in fat
• cover with broth
• a small carrot
• 2 shallots
• a bay-leaf
• a sprig of thyme
• 2 ounces bacon
• a glass of claret

Method

1. 1

   Brown steak in fat, cover with broth.

2. 2

   Fry carrot, shallots, bay-leaf, thyme, and bacon in butter, add claret, and pour over steak.

3. 3

   Simmer for 2 hours, strain, thicken sauce, and serve.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 42. The excerpt below is the record exactly as published.

2 pounds of thick-cut steak. Brown on both sides in fat and cover with broth. Mince a small carrot, 2 shallots, a bay-leaf, a sprig of thyme, and 2 ounces bacon. Fry these for a minute in butter, add a glass of claret

Cook this with the app: pantry check, scaling, and the assistant.