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Beef Stew

A hearty beef stew with potatoes, spices, and dumplings simmered in stock and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Beef Stew

Ingredients

Directions

Make the broth

  1. In a large pot, heat stock, water, salt, and pepper to boiling.

  2. Bruise the spices and cook them in a little water for 10 minutes, then strain into the soup.

Thicken and finish

  1. In a separate pan, cook fat and flour together, then wet with cold broth and strain into the soup.

  2. Add the dumplings and cook until soft.

  3. Finally, add the meat and potato dice.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Allspice + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together1,422 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,302 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

Flour
Thickens the broth when cooked with fat into a roux.
Dripping (or fat)
Carries flavor and forms the base of the roux with the flour.
Meat
Provides the savory, substantial body of the stew.
Potatoes
Add starch and bulk, softening into the broth as it cooks.
Dry dumplings or noodles
Absorb broth and turn soft, adding body to the soup.

The step that matters

Cooking the fat and flour together. The roux must cook long enough to lose its raw starchy taste, and it should be wetted with cold broth so it blends smoothly without lumps when strained into the hot soup.

Swap the white pepper

How well each one fits the dish's main ingredients (potato, flour, clove, allspice, celery, meat):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against potato, flour, clove, allspice, celery, meat. 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.

More beef stew recipes

with Dumplings 30Brazilian 20French 20Spiced 17Pudding 16English 15 See all 357 →

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