Stewed Beef Rump

Learn about this recipe from our Historic Foodways staff, then try it at home.

Most of us are used to stuffing a turkey or chicken, but stuffing a red meat is Old World. This version is stewed, as opposed to baked or roasted. Red wine and garlic give it depth.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 5 lb. Rump of Beef
• 2 quarts of water (or enough to cover meat)
• 1 pt. Red Wine (Burgundy is fine)
• 4 cloves of garlic
• 4 carrots (small)
• 1 turnip (medium)
• 1 stalk of celery (medium to large)
• Butter and Flour for thickening
• Horseradish

Forcemeat

• 1 lb. Bread Crumb
• 4 Slices of Bacon
• 1 Medium Onion
• 1 oz. Beef Suet (butter can substitute)
• 1 tsp. Pepper
• 1 tsp. Salt
• 2 Egg Yolks

Instructions

1. Take the beef, and starting at one end with a knife, about an inch from the bottom, slowly cut (slice) from one end almost to the other end. Pulling the top over gently, cut as you go to “unroll” the beef, making it a long flat piece.
2. Take your forcemeat and place it on the beef. Flatten it out with your hand to cover the exposed top of this long strip of meat.
3. Gently roll the beef back up, reversing your cutting procedure. You should have a piece of meat that sort of looks like a pinwheel. Tie this altogether with string to hold it tight.
4. Place beef in your stewing pot. Cover it over with the water and wine and add in your cut up garlic, carrots, turnip and celery. Stew this gently until sufficiently done, or when the meat has reached an internal temperature of 160 to 165 degrees when taken with a meat thermometer (well done). Skim the fat that rises to the top of the water.
5. To garnish, if you choose, roll out a puff pastry sheet (store bought), cut what shapes you please, and bake them on a cookie sheet. Now make sure your beef is done, plate it and surround it with the vegetables. If you choose, place scraped horseradish on the top and your baked puff pastry shapes over or around. You are ready to serve.

Forcemeat

1. In a bowl mix the bread crumbs, then add salt and pepper. Chop the onion finely and add to the crumbs.
2. Cut the bacon pieces and the suet very fine and add into the mixture.
3. Whip up the egg yolks and add them in, blending with your hands thoroughly until it packs together like a thick stuffing. If it’s too dry and doesn’t come together, add a whole whipped egg to the mixture.