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Beazilian Stew

A stew of beef, onion, carrot, vinegar, and peppercorns simmered in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beazilian Stew

Ingredients

Directions

Prepare the beef

  1. Cut the beef into small pieces and dip them in vinegar.

  2. Place the beef in a jar and add sliced onion and carrot.

  3. Add the peppercorns and cover the jar with paper.

Cook and finish

  1. Place the jar in a saucepan of boiling water for three hours.

  2. Remove the meat from the jar.

  3. Garnish the meat with carrot.

  4. Strain the gravy.

  5. Season the gravy.

  6. Boil the gravy.

  7. Pour the gravy over the meat and serve hot.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Carrot + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together2,892 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Leg of beef
Provides the main protein that becomes tender during long, gentle cooking.
Vinegar
Acidity that starts to loosen the beef's surface before cooking.
Onion
Adds savory sweetness and aroma to the gravy as it cooks.
Carrot
Adds subtle sweetness and aroma to the gravy and garnishes the finished meat.
Peppercorns
Contribute sharp, aromatic pepper flavor to the gravy.

The step that matters

Place the jar in a saucepan of boiling water for three hours. The jar must stay sealed and the water must stay at a steady simmer so the beef cooks gently and evenly. Too hard a boil can toughen the meat and evaporate the water, so the cook should keep the water level topped up.

Swap the carrot

How well each one fits the dish's main ingredients (beef, onion, vinegar):

  1. Potatofits better
  2. Mustardfits better
  3. Chivefits better
  4. Carrotthe original

Fit is the average pairing score against beef, onion, vinegar. 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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