Maconochie Stew was a food that was commonly eaten by British soldiers during The Great War, and just as commonly derided. We set forth to make a version of this stew that tasted at least passable, and to do so we made some changes, including using stew meat instead of corned beef, sautéing the ingredients before stewing, and more. If you’re interested in historic recipes, this is a good recipe to try, and spare a thought for the Tommies in the trenches who ate a less well made version of this recipe during the war. It’s worth remembering. For more information about Food in the Great War, and for complete directions for this recipe, listen to our podcast on the subject, by visiting this page.
Melt the butter in a Dutch oven. Once melted, add the stew meat and flour. Mix to combine. Season liberally with salt and pepper. Sear over medium high heat until all sides are browned.
Add the onions and carrots. Mix together, and cook over medium high heat until softened, about 2 minutes. Once soft, add potatoes and beans. Pour beef broth into the Dutch oven until the ingredients are mostly covered. Bring mixture to a boil, then reduce to a simmer, and cover.
Simmer the mixture for about 2 hours until the beef is tender, and vegetables soft. Serve with hearty bread for dipping.
For more information on this recipe, and historic facts about the recipe, please watch the video for this recipe by clicking the play button on the top of this page!
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One of the lightest red grapes, Gamay is the grape that makes Beaujolais. While Beaujolais Noveau is well known for being alcoholic grape juice, there are many great Beaujolais wines that are delicious bistro style wines at very affordable prices.
- Beaujolais, France
Pairs great with:
- Pair a wine made with Gamay with simple stews and roasted meats