Prep 15 mins
Cook 2 hrs
a simple, but delicious recipe, that has its origins in the cauldron cookery of the Middle Ages, when a number of different dishes were boiled together in one large pot.
- 1 1⁄2-2 lbs rump steak
- 1 onion, peeled and left whole
- 10 cloves
- 2 carrots, peeled and diced
- 2 stalks celery, trimmed and diced
- salt and black pepper
- 1 -2 teaspoon mushroom ketchup (can use Worcestershire sauce)
- 2 sprigs parsley
- 1 small bay leaf, tied together with a piece of kitchen string
- Cut the steak into small, neat cubes and place in a tall, narrow casserole that has been rinsed out in cold water.
- Stick the onion with the cloves and add to the meat.
- Rinse the carrots and celery in cold water, drain well and add to the meat.
- Season, then add the mushroom ketchup and the parsley bundle (bouquet garni).
- Do NOT add any fat, stock or water.
- Cover with a piece of kitchen foil and place the casserole lid firmly on top.
- Place in a saucepan of boiling water and stew for 2 hours, topping up the water in the saucepan as necessary.
- Before serving, discard the herbs and the cloves from the onion and then slice the onion and return to the casserole.
- Serve with boiled potatoes and a green vegetable.