Stewed Steak

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. stewing steak
  • 2 large carrots
  • 2 large turnips
  • oz. fat
  • 1 large onion
  • oz. floor
  • pt. water or stock
  • salt and pepper


Wipe the meat, cut off any superfluous fat, and cut the meat into neat pieces. Cut the vegetables into dice or Julienne strips and keep in water until required. Put the trimmings aside for adding to the stew. Heat the fat in a saucepan and, when smoking hot, fry the meat until lightly browned on both sides, then remove from the pan. Slice the onion and fry until lightly coloured. Add the flour, mix well, and cook slowly until a good brown colour. Add the water or stock, the vegetable trimmings and stir until boiling. Season, replace the meat, cover with a tightly fitting lid and simmer gently for about 2–21 hr. or until tender. Have ready the dice or strips of vegetable which have been cooked in boiling salted water. Arrange the meat in the centre of a hot dish, pour the stock over and garnish with the vegetables.