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Stewet Beef

Recipe by Daniel Myers

While this recipe is similar to Beef y-Stywyd, there are small differences in both the ingredients and method that make it distinct. The resulting stew is rich and flavorful, with the spicing and piquancy I've come to expect from medieval English cuisine.


1 lb. beef, cut into small pieces
1/2 medium onion, chopped
1 cup water
2 cups red wine
1 Tbsp. parsley
1 tsp. hyssop
2 tsp. salt
3 slices bread
1 1/2 cups broth
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. mace
1/2 tsp. red sandalwood
1/8 cup red wine vinegar
1/8 cup currants


Place beef, onion, 1 cup water, wine, parsley, hyssop, and salt into a large pot. Bring to a boil, reduce heat, and allow to simmer.

Meanwhile, tear bread into large pieces and place in a bowl with broth. Let the bread soak for a few minutes, stirring occasionally, and strain into pot, discarding the solids. Cover and let simmer for one hour.

Measure out cinnamon, cloves, mace, and sandalwood into a small bowl. Stir in vinegar a little at a time to prevent clumping. Add spices to pot along with currants, stir, and simmer for another 15 to 20 minutes.

Serves 4.

Stewet beef to potage. Take faire ribbes of beefs, or elles take other gode beef, and smyte hit on peces, and wash hit clene and do hit in a pot, and put therto a lytel watur, and a gode dele wyne; and take onyons ynogh, and mynce hom, and do therto, and gode herbes, cut hom smal and put therto; and take bred stepet in brothe, and draw hit thurgh a streynour, and do hit therto, and cover hit wel, and let hitwel sethe; and do therto pouder of cloves and maces, and colour hit with saunders ; and in the scttynge down do therto a lytel vynegur medelet wyth pouder of canel, and serve hit forthe, and do therto raisynges of corance.

Published: 2011-11-28