I so very nearly called this post ‘Prehistoric beef and beer stew’ but then thought at least one person might find that too funny to pass up for a joke.
This is one of the recipes from a book called ‘Prehistoric Cooking’ by Jacqui Wood. I picked this one because I was still experimenting with honey from last month’s article. My sister sent me the book, hopefully because she thought I would find it very interesting.
- 500g stewing steak
- 25g wholemeal flour
- 25g butter
- 1 tsp salt
- 1 bunch of sorrel (grows wild, I have some cultivated in the garden)
- 50g honey
- 1 pint of ale
- Cut the meat into 2cm cubes, and dust with the flour
- Fry the meat in the butter until browned. Use a casserole dish with a well-fitting lid.
- Add salt, chopped sorrel, honey and beer.
- Put on the lid of the casserole and cook over a low heat for one and a half hours, until the beef is tender.
For authenticity, serve with wholemeal bread rather than potatoes. Carrots are a good side dish.