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Medieval Stew

with some minor 2020 adjustments
Dutch, With fresh vegetables, Beef, and Stew
Medieval stew sidepic

Shopping list
25 grams of butter
2 large onions, in rings
2 cloves of garlic, pressed
3 tablespoons of flour
sea salt and freshly ground pepper
600 grams of streaked beef, cubed
2 tablespoons of sunflower oil
300 ml of red wine
2 tablespoons of tomato paste
2 bay leaves
4 large tomatoes, chopped coarsly
vegetable stock cube
250 grams of mushrooms, sliced
sprigs of flat parsley, cut finely

Medieval stew sidepicll

The knights in the Middle Ages liked to eat stew with meat, meat was the most important part of the meal. Not pork, that was for the poor, but red meat or game and they also did not say no to poultry like pheasant or exotic birds. An ordinary pigeon or duck was fine too and red wine was the favorite addition to the stew. It usually did not contain many vegetables, especially vegetables that came out of the ground, which were also food for poor people. But often it may contain onion, garlic and parsley and sometimes leeks. Tomatoes and potatoes came to Europe much later.

How to make a stew (with a wink to the Middle Ages)

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Fry onion and garlic until soft.

Remove from the pan and put aside.

Put flour, salt and pepper in a zip lock bag

Add half of the beef to the bag too.

Rub the beef into the flour until all the pieces are covered, leave the remaining flour in the bag.

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Rub the other half of the beef in flour.

Fry the beef intil brown all around.

When the beef is brown add the wine.

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Put onion and garlic back in the pan.

Stir in bay leaves and tomato purée.

Add the tomatoes.

Also add 300 ml vegetable stock.

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Stir then place the pan on low heat.

Almost close the pan with the lid.

Cut the mushrooms and the parsley.

Let the beef gently simmer for 1½ hour while the sauce reduces, after one and a half hour add the mushrooms and simmer 30 minutes more.

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Taste if the meat is nice and tender, if not give it 30 minutes more.

Sprinkle with parsley and serve with boiled potatoes.