Haricot of Beef

"This is a savoury, traditional English stew from an early Victorian recipe book. I highly recommend keeping it until next day and reheating it, because the stew will be much more tender and have an even better flavour."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 40mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned.
  • Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz.
  • salted water until they are almost tender.
  • Strain, keeping the liquid, and put the onions on one side.
  • Sprinkle the flour into the casserole with the meat and let it brown.
  • Add the cooking liquid from the onions.
  • Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again.
  • Cover the pan and simmer for 1½ hours, periodically adding a dash of stock if more liquid is needed.
  • Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them.
  • Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender.
  • Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar.
  • This stew needs good mashed potatoes or baked potatoes to mop up the gravy.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was so good I made it again the next day so I could stock the freezer. Rump roast was on sale so I used that. I used fresh parsley and thyme tied with the bay leaf. The parsley cooked down into yecky, slimy strings and I had to go through and pick them all out. The second time I used chopped fresh parsley. Much better and looked nice. The second time I used regular onions and it was just as wonderful. It was a great dinner party meal.
     
  2. Tie the fresh parsley, thyme and bay leaf in cheese cloth for the cooking portion of the herbs. Do not tie them loose together without cheesecloth or, as DonnaMarie stated, they will be mush and flavor the stew differently.
     
Advertisement

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes