Stewed Beetroot is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of boiled beetroot stewed in gravy with pear onions. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Beetroot.
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This is a classic recipe for a Victorian version of Stewed Beetroot 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
BEET ROOT, STEWED.—Boil them tender with the skin on; slice them into a stewpan with some small onions, and add a spoonful of vinegar; simmer till the gravy is tinged with the colour. Take off the skin just before it is served.
Modern Redaction
Ingredients:
2 large beetroot
10 pearl onions, peeled
1 tbsp malt vinegar
1l gravy
Method:
Wash the beetroot thoroughly in warm water (be careful not to break the skin) then bring a pan of salted water to a boil, add the beetroot and boil for about 150 minutes, or until tender. Drain in a colander then cut into thick slices.
Place in a pan with the pearl onions and gravy then bring to a boil. Continue cooking until the stock is tinged red with beetroot juice (about 20 minutes) then stir in the vinegar. Remove the beetroot slices and rub off the skin then lay in a warmed serving dish, pour over the stock and serve.
