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    Medieval Recipes

    Italian Stew

    3 pounds of Stew beef -- cut in 1/2" cubes
    2 mounds of Onions -- chopped
    Cooking oil
    1/2 cup of Raisins
    1/4 teaspoon of Each cloves and cinnamon
    1/4 teaspoon of Each nutmeg, mace and pepper
    1 Tablespoon of White vinegar -- or to taste
    Salt -- to taste

    Preparation

    1. Brown the beef in a small quantity of oil.

    2. Place browned beef and its juices in a stewpot. Add more oil (if necessary).

    3. Saute onions until tender and translucent. Add onions to stewpot.

    4. Add raisins and spices to the meat mixture, along with a small quantity of water (approximately 1/2 cup).

    5. Bring stew to a boil and reduce immediately to a simmer, covered, until meat is tender (about 1-1/2 to 2 hours).

    6. Stir occasionally. Add water as necessary. When beef is cooked, add vinegar and salt. Cook a few minutes more.