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📝 Description
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🥘 Ingredients
About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; 1/2 pint of boiling water, 3 tablespoonfuls of gravy.
👨🍳 Method
Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about 1/2 pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried to squeeze this recipe into my weeknight routine, and I must say, it was a delightful throwback. The slow stewing process, which I tackled on the weekend and reheated mid-week, transformed the cold roast beef into something magical. The onions, sliced and softened in the gravy, became almost sweet, a pleasant surprise that added depth to the dish. This hearty stew would be a hit with anyone who loves a comforting, slow-cooked meal without the slow cooking. I found the mixed spices gave it a warm, nostalgic flavor. I served it with a side of crusty bread to soak up the gravy, and it was a satisfying end to a busy day. It's perfect for a weeknight cook looking to stretch leftovers into a new, exciting dish. Just don't forget to plan ahead for the stewing time.
