Skip to main content
Main

A Good English Stew

A hearty beef stew simmered with broth, lemon rind, and a savory sauce of rice flour, mushroom catsup, lemon juice, and soy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

A Good English Stew

Ingredients

Directions

Make the stew

  1. In a large pot, combine the beef and broth, then bring to a boil.

  2. Add salt and cayenne pepper to taste, then reduce heat to simmer for 2 hours.

  3. Stir in the grated lemon rind and simmer for another 30 minutes.

  4. Mix the rice flour with the mushroom catsup, lemon juice, and soy sauce, then add to the pot.

  5. Cook for an additional 15 minutes until thickened.

Serve

  1. Serve hot, optionally adding fried forcemeat balls.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 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 rump
Becomes tender through long simmering, providing the body of the stew.
Rice flour
Thickens the cooking liquid into a smooth gravy as it heats.
Mushroom catsup
Adds deep savory flavor and umami to the broth.
Lemon rind
Contributes bright aromatic oils that lift the rich, savory stew.

The step that matters

Adding the rice flour mixture. Flour must be combined with liquid before it goes into the pot, or it clumps. Once whisked smooth, it thickens the gravy as it heats, so the stew should be simmered until it reaches the desired thickness.

Swap the lemon

How well each one fits the dish's main ingredients (beef, pepper, rice, flour, mushroom, sauce, white wine):

  1. Avocadofits about as well
  2. Lemonthe original
  3. Limefits about as well
  4. Mangofits about as well

Fit is the average pairing score against beef, pepper, rice, flour, mushroom, sauce, white wine. 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.

You might also like

Lemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes