Beef and Root Vegetable Pottage

Name: Beef and Root Vegetable Pottage
Yield: 4
Ingredients: Stewing beef, cut into 2 cm (3/4 in) cubes — 600 g (1.3 lb); Dripping or butter — 2 tbsp; Medium onions, chopped — 2; Medium carrots, chopped — 3; Medium parsnips, chopped — 2; Small turnip, chopped — 1; Beef stock — 1.5 L (6 cups); Stale white bread, torn into pieces — 2 slices; Ground mace — 1 tsp; Ground black pepper — 1/2 tsp; Fine salt — 1 tsp; Fresh parsley, chopped — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Stewing beef, cut into 2 cm (3/4 in) cubes — 600 g (1.3 lb)
Dripping or butter — 2 tbsp
Medium onions, chopped — 2
Medium carrots, chopped — 3
Medium parsnips, chopped — 2
Small turnip, chopped — 1
Beef stock — 1.5 L (6 cups)
Stale white bread, torn into pieces — 2 slices
Ground mace — 1 tsp
Ground black pepper — 1/2 tsp
Fine salt — 1 tsp
Fresh parsley, chopped — 2 tbsp

Method

Heat the dripping in a large pot over medium-high heat and brown the beef cubes in batches, setting aside once coloured.
Add the onions to the pot and cook for 5 minutes until softened.
Return the beef to the pot along with the carrots, parsnips and turnip.
Pour in the beef stock, bring to the boil, then reduce to a low simmer and cover.
Cook for 2 to 2.5 hours, stirring occasionally, until the beef is very tender.
Stir in the torn bread and simmer uncovered for a further 10 minutes to thicken the pottage.
Season with mace, pepper and salt, stir through the parsley, and serve hot in bowls.

Introduction: A hearty, slow-simmered pottage of beef and root vegetables, this dish formed the backbone of many Tudor midday meals across all levels of society.

Cultural Background: Pottage was the single most common dish in Tudor England, cooked daily in a single pot over the household fire. Wealthier households added more meat and thickened it with bread, while poorer households relied more heavily on the vegetables and grains. Beef pottage in particular was associated with the growing status of beef as an English national dish during this period.

Tips: (cid:127) Browning the beef well before adding liquid builds a deeper flavour base for the pottage. (cid:127) The torn bread thickens the broth in the authentic Tudor manner; a modern cornflour slurry can be used instead if preferred, though it changes the character of the dish.

Variations: (cid:127) Mutton can be substituted for beef for an equally authentic result. (cid:127) Pearl barley can be added in place of the bread for a different but equally traditional thickening method.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally, until piping hot throughout, adding a splash of stock if the pottage has thickened too much.

Nutrition: Per serving (approx.): 420 kcal, 32 g protein, 28 g carbohydrate, 19 g fat, 5 g fibre, 640 mg sodium.

FAQs:

Q: Can I make this pottage in a slow cooker?

A: Yes, brown the beef and onions on the stove first, then transfer everything except the bread to a slow cooker and cook on low for 6-7 hours, adding the bread in the final 20 minutes. (cid:127) Q: What cut of beef works best? A: Chuck, shin or brisket all work well, as their connective tissue breaks down beautifully over the long, slow cook.