Stewed Beef

Ingredients

• Four pounds of stewing beef
• two carrots
• two turnips
• one onion
• one half ounce of flour
• one ounce of butter
• three gills of second stock
• one half table-spoonful of Worcestershire sauce
• one half table-spoonful of catchup
• one tea-spoonful of salt
• one half salt-spoonful of pepper

Method

1. 1

   Melt the butter in a saucepan, brown the beef on both sides.

2. 2

   Mix flour with a tablespoon of stock, add catchup, Worcestershire sauce, salt, and pepper, then the rest of the stock.

3. 3

   Pour over the beef, stir until boiling, add sliced carrot, turnip, and onion.

4. 4

   Simmer for two hours.

5. 5

   Half an hour before done, cook remaining carrot and turnip in boiling water until tender.

6. 6

   Serve beef on a platter, strain gravy over it, and garnish with vegetables.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 41. The excerpt below is the record exactly as published.

Stewed Beef. — Four pounds of stewing beef, two carrots, two turnips, one onion, one half ounce of flour, one ounce of butter, three gills of second stock, one half table-spoonful of Worcestershire sauce, one half table-spoonful of catchup, one tea-spoonful of salt, one half salt-spoonful of pepper

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