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Savoury Beef, Stewed

A stew of lean beef, bacon, vinegar, mace, allspice, peppercorns, and ginger simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Allspice and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,620 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Savoury Beef, Stewed

Ingredients

Directions

Prepare

  1. Cut the meat into neat square pieces.

Make the stew

  1. Boil the vinegar with mace, allspice berries, black peppercorns, and ginger.

  2. Add the beef and bacon to the pot.

  3. Simmer until the beef is tender.

  4. Serve hot.

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. Allspice + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Mace + gingertop 11% of all pairs
    Smell alikelow
    Cooked together2,152 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Vinegar + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  5. Beef + gingertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,410 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

Beef
Lean meat forms the main body of the stew, turning tender as it simmers slowly.
Brown vinegar
Acidity helps soften and flavour the meat while it cooks in the liquid.
Bacon
Rendered fat and smoky savour add richness to the broth and meat.

The step that matters

Simmering until the beef is tender. Lean meat from the top of the leg is tough and needs long, gentle simmering so its connective tissue breaks down. Boiling hard can toughen the muscle fibres, so keep the liquid at a slow simmer and test for tenderness rather than relying on a set time.

Swap the mace

How well each one fits the dish's main ingredients (beef, vinegar, allspice, ginger):

  1. Clovefits better
  2. Cinnamonfits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against beef, vinegar, allspice, ginger. 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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