![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
76
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
A few thick steaks of cold ribs or sirloin of beef, 2 oz. of butter, 1 onion sliced, pepper and salt to taste, 1/2 glass of port wine, a little flour to thicken, 1 or 2 dozen oysters, rather more than 1/2 pint of water.
👨🍳 Method
Cut the steaks rather thick, from cold sirloin or ribs of beef; brown them lightly in a stewpan, with the butter and a little water; add 1/2 pint of water, the onion, pepper, and salt, and cover the stewpan closely, and let it simmer very gently for 1/2 hour; then mix about a teaspoonful of flour smoothly with a little of the liquor; add the port wine and oysters, their liquor having been previously strained and put into the stewpan; stir till the oysters plump, and serve. It should not boil after the oysters are added, or they will harden.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage oyster stew this week, expecting something heavy and old-fashioned. I was delighted to find that the simplicity of the dish allowed the fresh flavors to shine through. The beef was tender and the oysters plump and juicy, the port wine added a lovely depth of flavor that I hadn't anticipated. The most surprising detail was how the onions, simply sliced and simmered, infused the stew with a subtle sweetness that balanced the richness of the oysters and beef beautifully. This recipe is perfect for a comfort-seeker like me, looking for a hearty, warming dish on a chilly evening. It's surprisingly easy to prepare, despite the old-fashioned language. The key is to take your time with the simmering, letting the flavors meld together gently. I served it with some crusty bread to soak up the delicious broth. It's a keeper, and I'll be making it again soon.
