David's Recipe for Medieval Beef
An imitation of an imitation of a venison dish from medieval Normandy.
Main Course, Imaginarily Norman
- 3 kg chuck or other stewing beef, cubed about 1"x1"x2"
- 1/2 cup olive oil, divided
- 2 liters mushrooms, sliced or broken, depending on the variety (4 packages where I live)
- 3 medium onions, cut into Cs
- A small handful of flour
- 1-1/2 liter boiling water
- 1 liter dark beer
- 12 peppercorns, coarsely ground
- 5 dried allspice berries, coarsely ground
- 5 dried cloves, coarsely ground
- 1 bay leaf
- Pinch of whole dried rosemary leaves
- Brown the meat and set it to simmer in the water and beer.
- Add the herbs and spices.
- In the pan in which you browned the beef, lightly brown the mushrooms.
- After 2 hours - assuming the beef will take 4 hours to cook, depending on the beef - add the mushrooms to the beef.
- Lightly brown the onions. When they are lightly browned, mix in the flour and saute for another 2 minutes.
- An hour before you expect the beef to be ready, mix in the onions.
- Serve with rice, kasha, bread, or whatever.