3 lb Stew beef; cut in 1/2″ cubes
2 md Onions; chopped
Cooking oil
1/2 c Raisins
1/4 ts Each cloves and cinnamon
1/4 ts Each nutmeg, mace and pepper
1 tb White vinegar; or to taste
Salt; to taste
Brown the beef in a skillet in a small quantity of oil. Place browned beef
*and its juices* in a stewpot. Add more oil (if necessary) to the skillet;
saute onions until tender and translucent. Add onions to stewpot. Add
raisins and spices to the meat mixture, along with a small quantity of
water (approximately 1/2 cup). There should be just enough water to prevent
scorching and to help form the gravy.
Bring stew to a boil and reduce immediately to a simmer. Simmer, covered,
until meat is tender (about 1-1/2 to 2 hours). Stir occasionally. Add water
as necessary. When beef is cooked, add vinegar and salt. Cook a few minutes
more.
Carroll-Mann wrote: “This is a recipe I adapted from a 16th century
translation of a medieval Italian cookbook. The recipe is called “Pie in a
Pipkin” which means (crustless) meat pie in a stewpot. It has a nice thick
gravy and a sweet/tart flavor.”
Yields
1 Batch