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Stewed Beefsteak

A slow‑cooked beefsteak with vegetables and a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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 Beefsteak

Ingredients

Directions

Prepare the beef

  1. Cut the round steak into serving-sized pieces.

  2. Flour the pieces and sprinkle with pepper and salt.

  3. Place them in a stewpan with vinegar and cover tightly.

Stew

  1. Cook gently for 1 hour.

  2. Add chopped onion, carrot, and turnip, then pour in hot water.

  3. Cover and simmer for 2 hours.

  4. Remove the meat and keep it warm.

Make the gravy and serve

  1. Stir Worcestershire sauce, mushroom ketchup, and brown thickening into the gravy.

  2. Strain the gravy, rubbing the vegetables through the strainer.

  3. Let it boil and pour over the meat.

  4. Optionally, serve the vegetables with the steak.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Flour + turniptop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 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

Round steak
Provides the main meat, which becomes tender through long, gentle simmering.
Flour
Coats the meat and thickens the cooking liquid into a gravy.
Onion, carrot, and turnip
Add sweetness and body to the gravy as they cook down and are strained through.
Vinegar
Adds acidity that helps break down the connective tissue in the meat.
Brown thickening
Thickens the gravy and adds colour to it.

The step that matters

Cook gently and keep the lid on. Long, gentle simmering converts tough connective tissue in round steak into gelatin, making the meat tender. Boiling hard toughens the muscle fibres and can dry the meat out.

Swap the onion

How well each one fits the dish's main ingredients (flour, pepper, vinegar, carrot, turnip, sauce, mushroom):

  1. Shallotfits better
  2. Parsnipfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against flour, pepper, vinegar, carrot, turnip, sauce, mushroom. 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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