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Beef Stewed with Carrots

A stew of beef and carrots cooked with butter, flour, salt, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and carrot are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,606 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Stewed with Carrots

Ingredients

Directions

Prepare and brown

  1. Cut the beef into small pieces.

  2. In a pot, melt the butter over medium heat.

  3. Add the beef and let it brown slightly.

Stew and serve

  1. Stir in the sliced carrots and flour, mixing well.

  2. Add salt and stock as needed to keep the mixture moist.

  3. Cover and let it stew until the beef is tender.

  4. Serve the beef with the carrots on top.

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

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Carrot + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Carrot + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef
Provides the main protein, which becomes tender through slow stewing in liquid.
Butter
Adds fat for browning the beef and carries rich flavour through the pot.
Flour
Stirred in with the carrots to help thicken the stew's liquid as it cooks.
Carrots
Add natural sweetness and a softer texture as they cook in the stew.
Stock
Supplies liquid that keeps the mixture moist and turns into the stew's sauce.

The step that matters

Add the beef and let it brown slightly. Browning the surface through the Maillard reaction builds deeper savoury flavour. Pale, steamed meat tastes flatter, so the pieces should get colour before liquid goes in.

Swap the carrot

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

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

Fit is the average pairing score against beef, flour, butter. 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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