Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
French Stew
Ingredients
Directions
Grease the bottom of an iron pot.
Place three or four pounds of beef in the pot; be very careful that it does not burn, and turn it until it is nicely browned.
Set a muffin ring under the beef to prevent its sticking.
Add a few sliced carrots, one or two sliced onions, and a cupful of hot water; keep covered and stew slowly until the vegetables are done.
Add pepper and salt.
If you wish more gravy, add hot water, and thicken with flour.
Serve on a dish with the vegetables.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Beef + oniontop 7% of all pairsSmell alikemoderateCooked together17,092 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef
- Provides the main protein, which browns for flavour and becomes tender during slow stewing.
- Onions
- Add sweetness and aromatic flavour that deepens into the stew's gravy as they cook.
- Hot water
- Creates steam and liquid for slow stewing, and forms the base of the gravy.
The step that matters
Browning the beef. Searing the beef until nicely browned builds deep savoury flavour through the Maillard reaction. Watch closely, because meat that burns turns bitter instead of rich.
Swap the onion
How well each one fits the dish's main ingredients (beef, pepper):
- Capsicumfits better
- Tomatofits better
- Carrotfits about as well
- Onionthe original
Fit is the average pairing score against beef, pepper. 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.
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