Beef Ragout is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew of the remains of cold beef, onion and spice cooked in water flavoured with gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Ragout.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF RAGOUT (Cold Meat Cookery).
656. INGREDIENTS.—About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; 1/2 pint of boiling water, 3 tablespoonfuls of gravy.
Mode.—Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about 1/2 pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy.
Time.—2 hours. Average cost, exclusive of the meat, 4d.
Seasonable at any time.
Modern Redaction
Ingredients:
900g (about) cold, roast, beef
6 onions, sliced
salt and freshly-ground black pepper, to taste
mixed spice, to taste
300ml boiling water
3 tbsp gravy
Method:
Cut the beef into fairly generous pieces then place in a pan with the onions. Season well with salt, black pepper and mixed spice then pour over the boiling water and stir in the gravy.
Cover with a tight fitting lid, bring to a simmer and cook for about 2 hours, or until the meat is well heated through and very tender.
Serve accompanied by pickled walnuts, gherkins and capers which should be warmed in the pan juices before serving.
