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Beef Stew

A hearty stew of diced beef, potatoes, and spices simmered in stock and water with dumplings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Beef Stew

Ingredients

Directions

Make the broth

  1. Combine stock, water, salt, and white pepper in a large pot and bring to a boil.

  2. Bruise the spices and cook them in a little water for 10 minutes, then strain into the soup.

  3. In a separate pan, cook the fat and flour together, then add cold broth and strain into the soup.

Finish the stew

  1. Add the dumplings and cook until soft.

  2. Finally, add the meat and potato dice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Allspice + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together1,422 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stock
Forms the liquid base that carries all the other flavors.
Flour
Thickens the broth as its starch swells when cooked with fat and liquid.
Dripping
Cooks with the flour to form a roux and adds richness to the soup.
Meat
Contributes savory flavor and chewy, tender texture to the stew.
Potatoes
Add starchy body and soft texture that help fill out the stew.
Dumplings or noodles
Soak up broth and add soft, starchy bulk to each serving.

The step that matters

Cooking the fat and flour together, then adding cold broth. Flour must be cooked in fat so its raw taste fades and its starch can thicken. Adding cold broth to the hot roux helps prevent lumps, because the starch disperses before it sets.

Swap the white pepper

How well each one fits the dish's main ingredients (potato, flour, clove, allspice, celery, meat):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against potato, flour, clove, allspice, celery, meat. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More beef stew recipes

with Dumplings 30Brazilian 20French 20Spiced 17Pudding 16English 15 See all 357 →

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