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8 Tewed Steak

A stew of rump steak with carrot, turnip, celery, onion, and a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

8 Tewed Steak

Ingredients

Directions

Prepare

  1. Trim the steak of skin and fat.

  2. Wash the carrot, turnip, and celery leaves in cold water.

  3. Scrape the carrot clean.

  4. Cut the turnip in half and peel the skin.

  5. Peel the carrot and turnip into thin ribbons, discarding the centers.

  6. Peel and shred the onion and celery.

Cook and simmer

  1. Melt the butter in a stewpan.

  2. Brown the steak on both sides in the stewpan.

  3. Add the onion, celery, and remaining carrot and turnip to the stewpan.

  4. In a bowl, mix the flour, salt, pepper, and water or stock until smooth.

  5. Pour the sauce into the stewpan with the steak and vegetables.

  6. Stir until it boils and thickens.

  7. Let it gently simmer for one hour.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Rump steak
Provides the main meat, which becomes tender during the long gentle simmer.
Flour
Thickens the cooking liquid into a smooth sauce as it boils.
Butter
Adds fat and flavor for browning the steak and softening the vegetables.
Onion
Adds savory sweetness and aroma as it cooks into the stew.

The step that matters

Stirring the flour mixture into the liquid. Flour mixed smoothly into cold liquid before heating disperses evenly; added as lumps or stirred too little, it forms clumps instead of a smooth, thickened sauce.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, celery, butter, flour, pepper):

  1. Parsnipfits better
  2. Leekfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, butter, flour, pepper. 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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