Beef Stewed in Ale
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Serves 6 · 3 of 8 items checked · 5 aisles
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Archive recipe
Beef simmered slowly in dark ale with onions and root vegetables until it falls apart, thickened with bread.
Ale was the everyday drink of northern Europe, and it was also a cooking liquid: a pot of beef, onions, and roots stewed in ale was a household staple. Period cooks often thickened the broth with bread rather than flour.
The dish
3 of 8 items checked
cooking.nytimes.com
Serves 6 · 3 of 8 items checked · 5 aisles
Cut the beef into large pieces and brown them in a heavy pot with a little fat.
Add sliced onions, carrots, and parsnips and cook until they begin to soften.
Pour in enough dark ale to cover, add thyme and a few peppercorns, and bring to a simmer.
Cover and cook very gently for three hours, until the beef is tender.
Toast a slice of bread, crumble it into the pot, and simmer uncovered until the broth thickens. Season and serve.
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Appears in: The old kitchen
A supper for the new philosophy · London, England