Beef Stew with Vegetables

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 120 min Total: 180 min
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

5 lbs. of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
3 slices of bacon ↝ Beef, bacon, cooked [Bacon]
1/2 pint of pale ale
a few leaves of white beet ↝ Beets, raw [Vegetables and Vegetable Products]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
1 cabbage lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a little mint ↝ Spearmint, fresh [Spices and Herbs]
sorrel ↝ Chard, raw [Other dark green vegetables]
marjoram ↝ Parsley, raw [Not included in a food category]
a pint of asparagus-tops cut small ↝ Asparagus, raw [Vegetables and Vegetable Products]
the crust of 1 French roll ↝ Rolls, french [Baked Products]
seasoning to taste ↝ Spices, poultry seasoning [Spices and Herbs]
2 quarts of water ↝ Water, tap [Tap water]

Instructions (5)

Put the beef, cut in pieces and rolled in flour, into a stewpan, with the bacon at the bottom; cover it close, and set it on a slow fire, stirring it now and then till the gravy is drawn.
Put in the water and ale, and season to taste with pepper and salt, and let it stew gently for 2 hours.
Then strain the liquor, and take off the fat, and add the white beet, spinach, cabbage lettuce, and mint, sorrel, and sweet marjoram, pounded.
Let these boil up in the liquor, then put in the asparagus-tops cut small, and allow them to boil till all is tender.
Serve hot, with the French roll in the dish.

Original Text

I.

113. INGREDIENTS.—5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of pale ale, a few leaves of white beet, spinach, 1 cabbage lettuce, a little mint, sorrel, and marjoram, a pint of asparagus-tops cut small, the crust of 1 French roll, seasoning to taste, 2 quarts of water.

Mode.—Put the beef, cut in pieces and rolled in flour, into a stewpan, with the bacon at the bottom; cover it close, and set it on a slow fire, stirring it now and then till the gravy is drawn. Put in the water and ale, and season to taste with pepper and salt, and let it stew gently for 2 hours; then strain the liquor, and take off the fat, and add the white beet, spinach, cabbage lettuce, and mint, sorrel, and sweet marjoram, pounded. Let these boil up in the liquor, then put in the asparagus-tops cut small, and allow them to boil till all is tender. Serve hot, with the French roll in the dish.

Time.—Altogether 3 hours. Average cost per quart, 1s. 9d.

Seasonable from May to August.

Sufficient for 8 persons.

Notes

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