To Stew a Rump of Beef

Preparation info

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Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

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This joint is more easily carved, and is of better appearance when the bones are removed before it is dressed. Boll and bind it firmly with a fillet of tape, cover it with strong cold beef broth or gravy, and stew it very gently indeed from six hours to between seven and eight; add to it, after the scum has been well cleared off, one large or two moderate-sized onions stuck with thirty cloves, a head of celery, two carrots, two turnips, and a large faggot of savoury herbs. When the beef is perfectly tender quite through, which may be known by probing it with a sharp thin skewer, remove the fillets of tape, dish it neatly, and serve it with a rich Espagnóle, and a garnish of forced tomatas, or with a highly-flavoured brown English gravy, and stewed carrots in the dish: for these last the mild preparation of garlic or eschalots, may be substituted with good effect. They should be well drained, laid round the meat, and a little brown gravy should be poured over the whole.

This is the most simple and economical manner of stewing the beef; but should a richer one be desired, half roast the joint, and stew it afterwards in strong gravy to which a pint of mushrooms, and a pint of sherry or Madeira should be added an hour before it is ready for table. Keep it hot while a portion of the gravy is thickened with a well-made brown roux, and seasoned with salt, cayenne, and any other spice it may require. Garnish it with large balls of forcemeat highly seasoned with minced eschalots, rolled in egg and bread-crumbs, and fried a fine golden brown.

Plainly stewed from 6 to 7 or 8 hours. Or: half roasted then stewed from 4 to 5 hours.

Obs.—Grated horse-radish, mixed with some well-thickened brown gravy, a teaspoonful of mustard, and a little lemon-juice or vinegar, is a good sauce for stewed beef.