Beef Stewed5

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • lb/675 g lean beef, cubed
  • 8 oz/225

Method

Stew the beef in 1 pt/600 ml water for about an hour, strain the stock into a clean pan, rinse the meat and add to the pan with the onion, herbs, and the spices (except the saffron), add a little mor