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A period dish

Beef Stewed in Ale

Beef simmered slowly in dark ale with onions and root vegetables until it falls apart, thickened with bread.

Serves 6

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.

Ingredients

Produce

  • 2 onions
  • 3 carrots

Meat & Poultry

  • 3 lb beef chuck

Bakery

  • 1 slice bread

Spices & Seasoning

  • 1 bunch thyme
  • 1 tsp black peppercorns

Other

  • 2 cup dark ale
  • 2 parsnips

Method

  1. Cut the beef into large pieces and brown them in a heavy pot with a little fat.

  2. Add sliced onions, carrots, and parsnips and cook until they begin to soften.

  3. Pour in enough dark ale to cover, add thyme and a few peppercorns, and bring to a simmer.

  4. Cover and cook very gently for three hours, until the beef is tender.

  5. Toast a slice of bread, crumble it into the pot, and simmer uncovered until the broth thickens. Season and serve.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

A supper for the new philosophy · London, England