Stewed Beef

Submitted by DrGaellon

"Posted to the SCA_recipes LiveJournal community. Redacted from the Harleian manuscript MS4016 by Siobhan Medhbh O'Rourke."

 

• Ready In: 1hr 50mins
• Ingredients: 17
• Serves: 10

ingredients

• 118.29 ml flour
• 2.46 ml salt
• 2.46 ml ground black pepper
• 1360.77 g stewing beef
• 73.94 ml oil
• 2-3 onions, minced
• 1182.95-1419.54 ml low sodium beef broth
• 29.58 ml minced parsley
• 4.92-9.85 ml salt
• 2.46 ml cinnamon
• 2.46 ml ground cloves
• 2.46 ml ground mace
• 59.14 ml raisins or 59.14 ml currants
• 4 black peppercorns
• 118.29 ml dry red wine
• 9.85 ml wine vinegar
• 0.25 ml saffron

directions

1. In a wide dish, stir salt and pepper into flour. Dredge beef in seasoned flour.
2. Heat 3 Tbsp oil in large heavy-bottomed pot until shimmering. Brown beef cubes on all sides. Be sure not to crowd the pot or beef will not brown. Remove beef to a plate as each batch finishes.
3. Heat remaining oil in same pot. Add onions and saute until soft. Return meat to pot, add remaining ingredients and bring to a boil. Reduce heat, cover and simmer until meat is tender (about an hour to an hour and 15 minutes).