A Brown Stew
Ingredients
Directions
Place the beef in a pot on the stove.
Cover the beef with boiling water.
Cover with a close-fitting lid and add a little salt.
As the water boils away, add just enough to keep the meat from burning.
Cook until the meat is tender and the water has evaporated.
Allow the meat to brown in its own fat over a slow fire.
Make gravy from the drippings or serve the meat cold for supper.
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
What each ingredient does
- Beef
- Provides the main protein and fat, which render and brown in the pot.
- Boiling water
- Gently cooks the meat and keeps it moist until the water evaporates.
The step that matters
Allow the meat to brown in its own fat over a slow fire. Once the water is gone, the meat can scorch quickly. A slow fire and a little added water help the fat render and the surface brown evenly without burning.
“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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