How To Make a 17th Century Stew

beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content while maintaining flavor.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein while rice is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are usually more affordable and convenient.

Dice the lamb into big chunks, using neck and leg cuts.

Heat butter in a fry pan to fry the meat until golden and sealed.

Batch fry the lamb to avoid steaming.

Transfer the fried lamb to a bronze cauldron filled with boiling water.

Simmer the lamb in the cauldron for about 3 hours until tender.

After 2.5 hours, add chopped carrots, parsnip, and another onion to the cauldron.

Add thyme and rosemary, along with a pepper mix and salt.

Cover the cauldron to seal in flavors and continue simmering.

Toast a fist-sized piece of sourdough bread until charred.

Soak the toasted bread in red wine vinegar briefly.

Add the soaked bread to the stew to thicken it.

Simmer the stew for an additional 30 minutes after adding the bread.

Squeeze half a lemon into the stew for added acidity before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens