Brown Stew

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. neck of beef
  • vinegar
  • 2 carrots
  • 1


Wipe the meat and trim off any skin and superfluous fat. Cut the meat into pieces suitable for serving and place in a dish with the vinegar. Leave for about 1 hr., turning 2 or 3 times; then drain well and dry. Cut the carrots and turnip into dice or Julienne strips for garnishing and keep the trimmings. Slice the onions. Heat the fat in a saucepan and fry the meat quickly until lightly browned