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Stewed Beef Steak

A steak stewed with water, pepper, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and flour 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 ↓

Stewed Beef Steak

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Prepare the steak

  1. Remove all fat and skin from the steak.

  2. Dip the steak into boiling water.

  3. Sprinkle pepper on both sides.

  4. Coat the steak with flour.

Stew

  1. Wash the stew pot with boiling water.

  2. Place the meat in the pot with 1 tablespoon of water.

  3. Stew gently until the meat is tender.

  4. Add salt at the end to enhance the juice.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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

Rump steak
Provides the main meat that becomes tender during slow, gentle stewing.
Flour
Coats the surface so the steak browns slightly and helps thicken the juices.

The step that matters

Stew gently until the meat is tender. High heat or rapid boiling toughens muscle fibres and dries the meat. Gentle, low heat over a long time breaks down connective tissue, so the steak becomes tender and juicy.

“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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