The following recipe comes from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations (including this one!).
This recipe is notable for its simplicity, frugality, and great taste.
- This a simple dish because of the relatively meagre ingredients list and the ease at which the stew comes together with minimal effort. However, it does take a relatively long time to complete (about 3 hours); this might seem anything but simple, particularly in a 21st century society where speed and convenience tend to dominate the culinary scene, but it is worth the wait. So, have a glass of your favorite drink, sit back, and relax while the stew is cooking. You won't be disappointed.
- This is a frugal dish because the stewing beef required is one of the less expensive cuts of beef available.
- Great taste is revealed after the beef has slow-cooked for hours in the aromatic onions, carrots, and tomatoes. The cloves add that extra flavor so reminiscent of historic British and American cooking.
|The cloves make this dish!|
Put your beef in a Dutch oven, and when it is about half done, add Tomatoes carrots, sliced, one onion, 6 cloves & salt stew them together, dust a little flour over, and mix a little water with it to make the gravy – it will require about 3 hours to be in the oven ---
Stewed Beef: Modern Recipe Adaptation
- 3 Teaspoons Salt, Separated
- 1.5 Teaspoons Ground Black Pepper, Separated
- 1.5 Pound Stewing Beef (such as a chuck or brisket cut)
- 1 Tablespoon Olive Oil, Bacon Grease or Lard
- 1 Large Onion
- 1 Cup Chopped Carrots
- 1/4 Cup All-Purpose Flour
- 2 Cups Chopped Tomatoes
- 6 Whole Cloves
- 2 Cups Water
9. Serve as it with no adornment, or you can serve this over rice, egg noodles, or roasted potatoes.
Note: You can easily double or triple this recipe!