Medieval Beef Stew

Name: Medieval Beef Stew
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g tendon of cow; 1 piece onion; 400ml Broth; 125ml White wine; 1 egg; 1 tablespoon Lemon juice; 1 tablespoon parsley; 1 tsp Rosemary; 1 tsp Thyme; 1 tsp Marjoram grass; 1/4 teaspoon Jiang Rong; 1/4 teaspoon Cumin

by Xiaojun_Joanne

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The European diet in the Middle Ages was relatively simple, and there were more mushy dishes. Vanilla is widely used, but because spices were more expensive at the time, the amount of spices was not very large, and the materials were relatively simple. This dish is adapted from a British medieval recipe. The main ingredient is lamb, but in the southern summer, lamb is not easy to find, so I switched to beef, and the taste is still good.

Medieval Beef Stew

1. The ingredients are ready, the beef is cut into 5cm*5cm chunks, the onion is cut into small pieces, and the herbs are finely chopped.

2. The broth is boiled.

3. Put the beef in the broth, boil, and stir appropriately.

4. Add all the ingredients except the eggs and lemon juice.

5. Cover the lid and simmer for 1 to 1 and a half hours until the meat is tender. Season with salt and turn off the heat.

6. Beat the eggs, add lemon juice, and continue to mix well.

7. While it's hot, add the egg liquid while stirring (do not open the heat in this step).

Tips:
1 Beef can be replaced with favorite ingredients such as lamb.
2 It is recommended to use raw eggs.
3 If you like a bit richer, you can increase the amount of spices and herbs.
4 If you use dried herbs, you can increase the amount appropriately.