119 Dark Stews

Preparation info

  • Difficulty


  • Recipe to Produce



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


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.





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.