Beef StewThere are many medieval recipes that equate to what we know today as beef stew (look here, here, and here to get started), but this is my version. The basic idea of stew is that it's a meat cooked in a liquid, and that's an idea that goes back to pre-history. That our ancestors ate stew is not even remotely in question. The differences generally lay in the spicing. I chose to use savory herbs in this, because it's what my family likes, but you could use sweet as well. If you replace the beef with lamb, and the turnips with apples, you'd end up with a delicious sweet stew!
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Ingredients:
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The night before you make your stew, marinate the meat in the wine and savory herbs. If it's a particularily cheap cut of beef, you may want to add a tablespoon or two of soy sauce or Bragg's and omit the salt. This will help the wine break down the tough sinew in the beef. Every time you open the fridge, give your meat a stir (or if it's in a baggie, a squish) to make sure all the meat is immersed in marinade. This meat can be pre-cut into cubes, or you can leave it on the bone if it's a nice pot roast style cut, and cut after.
The day of the stew, put the olive oil in the bottom of a large oven-safe pot or in a crock pot. Add enough onion to cover the bottom of the pot and keep the beef from sitting directly on it. Add to this the beef and marinade (just dump it right in), and add a touch of salt if necessary, and the beef broth. Put this into the oven at 300F or the crock pot on high, for about four hours. Check hourly if you are cooking in the oven. If the stew is evaporating too quickly, don't hesitate to turn the heat down. Just make sure it's simmering gently.
After the meat is mostly cooked, at least one hour prior to serving, add the root vegetables (turnip, carrots, cabbage, squash) and stir gently. Let these cook for 45 minutes to soften. Add any more delicate vegetables (spring onions, greens, green beans, peas) only 15 minutes before serving so they do not over-cook.
Just before serving, take out the meat and slice it up (if it has bones and wasn't cut up before going in). While it's cooling enough to allow you to cut it, bring the remaining contents to a light boil. In a measuring cup, mix together a tablespoon of rice flour and just enough water or milk to make a thick roux. Add this to the lightly boiling stew, and watch as it magically thickens into gravy. If it isn't thick enough, repeat this process. Return the meat to the stew. Add salt and pepper to taste before putting it on the table.
Serve over fresh biscuits, or rice, or potatoes if you're not concerned about historical accuracy. Alternatively, this could easily be served in a bread bowl (which is similar to period trenchers). Garnish with a bit of cheese, or fresh picked herbs (parsley, for instance).
Personalize this recipe by adding different vegetables, or by adding barley, lentils, or split peas. Enjoy the seasonal flavors of autumn!
The day of the stew, put the olive oil in the bottom of a large oven-safe pot or in a crock pot. Add enough onion to cover the bottom of the pot and keep the beef from sitting directly on it. Add to this the beef and marinade (just dump it right in), and add a touch of salt if necessary, and the beef broth. Put this into the oven at 300F or the crock pot on high, for about four hours. Check hourly if you are cooking in the oven. If the stew is evaporating too quickly, don't hesitate to turn the heat down. Just make sure it's simmering gently.
After the meat is mostly cooked, at least one hour prior to serving, add the root vegetables (turnip, carrots, cabbage, squash) and stir gently. Let these cook for 45 minutes to soften. Add any more delicate vegetables (spring onions, greens, green beans, peas) only 15 minutes before serving so they do not over-cook.
Just before serving, take out the meat and slice it up (if it has bones and wasn't cut up before going in). While it's cooling enough to allow you to cut it, bring the remaining contents to a light boil. In a measuring cup, mix together a tablespoon of rice flour and just enough water or milk to make a thick roux. Add this to the lightly boiling stew, and watch as it magically thickens into gravy. If it isn't thick enough, repeat this process. Return the meat to the stew. Add salt and pepper to taste before putting it on the table.
Serve over fresh biscuits, or rice, or potatoes if you're not concerned about historical accuracy. Alternatively, this could easily be served in a bread bowl (which is similar to period trenchers). Garnish with a bit of cheese, or fresh picked herbs (parsley, for instance).
Personalize this recipe by adding different vegetables, or by adding barley, lentils, or split peas. Enjoy the seasonal flavors of autumn!
