Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Stewed Steak
Ingredients
Directions
Prepare
Trim the skin and fat from the steak.
Wash the carrot and turnip in cold water.
Scrape the carrot clean and dice it.
Peel the turnip and dice it.
Peel the onions and quarter them.
Make the stew
Melt 2 tablespoons of butter in a stewpan over medium heat.
Add the steak and brown it on both sides.
Add the onions, carrot, and turnip to the stewpan.
In a bowl, mix 2 tablespoons of flour, ½ teaspoon of salt, and ¼ teaspoon of pepper.
Gradually stir in ½ pint of water until smooth.
Pour the mixture into the stewpan with the steak and vegetables, stirring until it boils and thickens.
Let it gently simmer for one hour.
Cook the reserved fat
Cut the reserved fat into small pieces and place them on a tin dish.
Cook the fat in the oven until brown.
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.
-
Carrot + turniptop 1% of all pairsSmell alikestrongCooked together8,002 recipes
Shared aroma: coumarin (sweet, hay).
-
Turnip + oniontop 5% of all pairsSmell alikestrongCooked together7,585 recipes
Shared aroma: coumarin (sweet, hay).
-
Carrot + peppertop 6% of all pairsSmell alikestrongCooked together14,555 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Carrot + oniontop 6% of all pairsSmell alikemoderateCooked together21,601 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Butter + mushroomtop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rump steak
- Provides the meat, which browns for flavour and becomes tender during slow simmering.
- Flour
- Thickens the cooking liquid into a smooth gravy as it heats and boils.
- Butter
- Adds richness and helps brown the steak at the start.
- Onions
- Soften during simmering, adding sweetness and savoury depth to the gravy.
- Carrot
- Softens while simmering, adding gentle sweetness and body to the stew.
- Turnip
- Softens during simmering, adding mild sweetness and body to the stew.
The step that matters
Stirring the water into the flour mixture. Flour clumps when hit by liquid all at once. Adding the water gradually while stirring keeps the mixture smooth, so the gravy thickens evenly without lumps as it boils.
Swap the onion
How well each one fits the dish's main ingredients (carrot, turnip, butter, flour, pepper, mushroom, ketchup):
- Leekfits better
- Shallotfits better
- Parsnipfits better
- Onionthe original
Fit is the average pairing score against carrot, turnip, butter, flour, pepper, mushroom, 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.
More stewed steak recipes
You might also like
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.
Carrot Soup134 recipes
Mushroom Soup60 recipes
Turnip Soup43 recipes
Tomato Soup526 recipes