Stewed Beef Steak is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef steaks that are fried, floured and stewed in water with vegetables and herbs before being thickened with rice flour. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Beef Steak.
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This is a classic recipe for a Victorian version of Stewed Beef Steak 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 STEAK, STEWED.—Fry the steak with a piece of butter till browned; then dredge with flour, and put in a little more water than will cover it. When it boils, season it with salt, take off the scum, and add one onion, two carrots, half a turnip, and a bunch of sweet herbs, chopped up; stew the steak gently for two hours and a half to three hours. A quarter of an hour before it is served, stir well with the gravy, three teaspoonfuls of rice flour, mixed with a little cayenne, two tablespoonfuls of ketchup, and a little spice.
Melt the butter in a pan, add the steaks and fry until well borrowed. Remove the steaks and dredge with flour then return to the pan and pour more water than is needed to cover the meat. Bring to a boil then season with salt and remove any scrum from the surface.
Add the onion, carrots, turnip and sweet herbs then cover and simmer gently for about 150 minutes. About 15 minutes before the dish is ready beat the rice flour into the stock then add the cayenne pepper, ketchup and mixed spice. Warm through then turn into a serving dish and bring to the table.
