119 Dark Stews

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Blade steak lb. lb. .75 kilo
Flour To coat steaks To coat steaks To coat steaks
Clarified butter ¼ cup 2 oz. 60 grams
Black peppercorns and salt To season To season To season
Carrot 2 medium 8 oz. .25 kilo
Onion 1 large 6 oz. 170 grams
Parsnip 1 medium 3 oz. 85 grams
Beef stock (for quick-method) cups 1 pt. 570 milliliters
Bay leaf 1 1 1
Thyme 2 sprigs 2 sprigs 2 sprigs
Parsley stalks 2 stalks 2 stalks 2 stalks
Cloves of garlic 1 1 1
Parsley, chopped To garnish To garnish To garnish
Arrowroot 2 tbsp. 2 tbsp. 20 grams

Method

Comment on Method

You could just as easily call this a “casserole, ” and most people do because it sounds better. The method is identical and is a great favorite of mine because, as a vehicle for variety, it is unsurpassed. There is virtually no limit to your attempts at improvisation and they will be basically successful if you apply this simple method.

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Method of Preparation

  1. Slice vegetables into ¼-inch-thick slices.
  2. Tie herbs in bundle.
  3. Peel clove of garlic.
  4. Cut steak into 1- by 2-inch pieces.
  5. Measure stock.
  6. Mix arrowroot with 3 tablespoons water to a smooth paste.