Why it works: Beef and leek work together. They rank in the top 6% of all ingredient pairs, and 659 recipes mention both. Both carry ethyl butyrate, which smells apple, fruity. The science ↓
The recipe
Ingredients
Directions
Add enough beef stock to a stewpan to serve.
Add the fowl and sliced leeks.
Stew gently for 30 minutes before serving.
Add the prunes and heat through.
Serve the fowl on a separate dish.
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 aroma chemistry they share, and how many recipes mention both.
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Beef + leektop 6% of all pairsAroma overlapmoderateMentioned together659 recipes
Shared aroma: ethyl butyrate (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl
- Provides the main protein; slow gentle stewing keeps the meat tender and moist.
- Leeks
- Soften during stewing and add a mild, sweet onion-like flavour to the stock.
- Prunes
- Add sweetness and a rich, fruity depth to the savoury stewing liquid.
“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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