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Brown Fricassee of Beef

A slow‑cooked beef stew with flour, Worcestershire sauce, ketchup, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Brown Fricassee of Beef

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the beef

  1. Dredge the beef pieces in flour.

  2. Season the beef pieces with salt and pepper.

  3. Heat the fat in a pot and brown the beef pieces.

  4. Remove the beef from the pot.

Make the sauce

  1. Add 2 tablespoons of flour to the fat and brown it.

  2. Stir in the boiling water, Worcestershire sauce, tomato ketchup, and onion slice.

  3. Pour the sauce over the beef in an earthen dish.

Cook

  1. Cover and cook for 5 hours at 300°F (150°C).

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

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

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

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 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

Shin of beef
Provides the meat that becomes tender during long, slow cooking.
Fat
Carries flavour and browns the beef and flour, adding richness to the sauce.
All-purpose flour
Coats the beef and browns in the fat, thickening the sauce and adding body.
Boiling water
Forms the liquid base of the sauce that gently braises the beef.
Worcestershire sauce
Adds savoury, tangy depth to the sauce.
Tomato ketchup
Adds sweetness, acidity and a deeper colour to the sauce.

The step that matters

Browning the flour in the fat. Cooking the flour in the fat until golden toasts it and removes raw starch taste, and the browned roux thickens the sauce more evenly. Stopping too early leaves a pasty flavour and a pale, thin sauce.

Swap the onion

How well each one fits the dish's main ingredients (beef, pork, flour, pepper, sauce, tomato, ketchup):

  1. Capsicumfits better
  2. Potatofits about as well
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, pork, flour, pepper, sauce, tomato, ketchup. 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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