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
  1. Brown the meat and set it to simmer in the water and beer.
  2. Add the herbs and spices.
  3. In the pan in which you browned the beef, lightly brown the mushrooms.
  4. After 2 hours - assuming the beef will take 4 hours to cook, depending on the beef - add the mushrooms to the beef.
  5. Lightly brown the onions. When they are lightly browned, mix in the flour and saute for another 2 minutes.
  6. An hour before you expect the beef to be ready, mix in the onions.
  7. Serve with rice, kasha, bread, or whatever.

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