Stewed Sirloin of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of stewing beef in stock gravy with onions and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Sirloin of Beef.
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This is a classic recipe for a Victorian version of Stewed Sirloin 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, SIROIN OF, STEWED.—Tie it up tightly with tape; place it i a stew-pan, and partly cover it with stock gravy. Add three large onions, and a bunch of savoury herbs; stew it gently for four hours. When done, dry it before the fire, and serve with rich gravy and stewed onions.
Modern Redaction
Ingredients:
1 sirloin of beef, tightly bound with butcher's twine
stock gravy
3 large onions
1 bunch of savoury herbs
Method:
Place the beef in a large pan, add enough stock gravy to cover then add the onions and savoury herbs. Bring to a simmer and cook for about 4 hours, or until the meat is fully tender.
Thicken the pan juices to make a gravy and at the same time dry and brown the meat in a hot oven. Serve the beef accompanied by the gravy and the stewed onions.
