Stewed Beef and Celery Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold roast beef pieces cooked with onions and celeriac in a brown gravy base. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Beef and Celery Sauce.
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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
STEWED BEEF AND CELERY SAUCE (Cold Meat Cookery).
667. INGREDIENTS.—3 roots of celery, 1 pint of gravy, No. 436, 2 onions sliced, 2 lbs. of cold roast or boiled beef.
Mode.—Cut the celery into 2-inch pieces, put them in a stew-pan, with the gravy and onions, simmer gently until the celery is tender, when add the beef cut into rather thick pieces; stew gently for 10 minutes, and serve with fried potatoes.
Time.—From 20 to 25 minutes to stew the celery.
Average cost, exclusive of the meat, 6d.
Seasonable from September to January.
Modern Redaction
Ingredients:
3 celeriac
300ml brown gravy
2 onions, sliced
1kg cold roast or boiled beef sliced into thick pieces.
Method:
Wash the celeriac, peel and cut into 5cm pieces. Place these in a pan with the gravy and the onions and bring to a simmer. Cover and cook for about 25 minutes, or until the celeriac is tender.
At this point, add the beef slices and stew gently for 10 minutes.
