Stewed Beef.
- 3 lbs. of beef—not too lean—coarse steak or brisket.
- 1 chopped onion.
- Bunch of thyme, sweet marjoram, and summer savory.
- Pepper, salt, parsley.
- ½ teaspoonful of allspice.
- 1 tablespoonful of Worcestershire sauce.
- 1 tablespoonful of browned flour.
- 1 pint of cold water.
- ½ glass of wine.
Cut the meat into strips about an inch long. Cover with a pint of water, and stew gently two hours. The meat should be ready to fall to pieces. Add the onion and herbs cut up fine, the spice, salt and pepper, and stew half an hour, closely covered. Then stir in the browned flour, and when it has thickened, the sauce and wine. Cover the bottom of a deep dish with strips of fried bread, and pour the stew over it. If cooked long and slowly enough, it will be a rich brown mixture, with no hard lumps of meat in it. Save half a cupful of gravy for to-morrow.