Prep 10 mins
Cook 1 hr 30 mins
From a recipe book on 18th century frontier outpost recipes.
- 2 1⁄2 lbs beef, cut into 2 in squares
- 1 quart cold water
- 2 teaspoons salt
- 1 pinch thyme
- 6 cloves
- 6 carrots, peeled and cut into chunks
- 1 stalk celery, diced (optional)
- 2 sprigs parsley, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 12 white pearl onions, peeled
- Combine beef in dutch oven with water, salt, herbs and cloves.
- Cover and simmer for one hour 15 minutes, skimming occassionaly.
- Add onions, carrots, celery and cook until vegetables are tender.
- Drain and measure stock and make up to or cook down to 2 cups.
- Discard cloves.
- Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens.
- Pour over meat and vegetables.
- Sprinkle with parsley.
- Serve with hot noodles or rice.
I made this exactly as posted, except for the pearl onions....mine had gone bad, so I used some diced vidalia onions instead. I did cut the recipe down to one serving, but found that I really didn't have enough gravy for my tastes. So I'd increase the amount used to make the gravy, and also increase the water to cook the meat in initially so you have a nice beefy flavor for the gravy. I really wanted to add some small new potatoes to the stew, and forget about the noodles/rice, but wanted to stay true to the recipe the first time. I think this would be great with the potatoes added, and with a bay leave added to the mix. Also maybe a bit of garlic and black pepper would be nice. Loved the clove....first time I've used clove in beef stew, and it really was great. I'll add it to other beef stews that I make.