Stewed Leg of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of a chopped leg of beef that's stewed slowly in a casserole with vegetables until very tender and which is served with the meat gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Leg of Beef.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Stewed Leg of Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, LEG OF, STEWED.—Cut a leg of beef into pieces, and put it into an earthen pipkin, add two onions, one carrot, one turnip, a head of celery, four or five cloves, pepper, and salt; stew the whole for seven hours. Cut into square pieces a second quantity of vegetables; then take the meat out, strain the liquor through a sieve; lay the meat in the middle of a dish, the cut vegetables around it, pour over the gravy, and serve.
Modern Redaction
Ingredients:
1 leg of beef, cut into pieces
2 onions
1 carrot
1 turnip
1 head of celery
4 cloves
salt and freshly-ground black pepper, to taste
Method:
Combine the beef, vegetables and cloves in an earthenware casserole (one with a tight-fitting lid). Season to taste with salt and black pepper then secure a lid. Make a thick paste of flour and water and use this to seal the lid to the pot. Place in an oven pre-heated to 150°C and allow the contents of the casserole to stew gently for six hours.
After this time, remove the lid, take out the meat and strain the liquid in the pot through a sieve. To serve, arrange the meat in the centre of a dish, garnish with boiled, diced, vegetables, pour over the strained gravy and take to the table.
