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Bonnar Stew

A stew of meat pieces coated in flour, simmered slowly in water with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bonnar Stew

Ingredients

Directions

Prepare the meat

  1. Cut the meat into small pieces.

  2. Roll the meat in flour until fully coated.

Cook the stew

  1. Place the meat in a stew pan and season with salt and pepper.

  2. Cover the meat with cold water.

  3. Simmer slowly for 5 hours.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 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

Meat from the leg
Provides the main body of the stew and becomes tender during long, slow simmering.
Flour
Coats the meat so it helps thicken the cooking liquid as the stew simmers.

The step that matters

Simmer slowly for 5 hours. Gentle, prolonged simmering breaks down tough connective tissue in leg meat, making it tender. Boiling hard can toughen the proteins and make the meat dry and stringy.

“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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