This hearty Tudor beef stew is likely to have been a firm favourite in the kitchens of Hampton Court Palace during the winter months. The recipe combines cinnamon, clove, sage and parsley with beef to create a dish fit for kings and queens alike!
This 17th century recipe might not be the version you are used to making at home… (I am still doing research on this but wanted to get what I found out)
Beef, cinnamon, cloves, mace, grains of paradise, cubebs, onions, parsley, bread, vinegar, saffron and salt.
Cut the beef into bite sized chunks and place in a saucepan of water. Bring to boil, add the cinnamon, cloves, mace, grains of paradise, cubebs, parsley, sage and some finely chopped onions. Cover and reduce to a simmer. When the beef is almost cooked (about half way) take some of the liquid out and pour it into a separate bowl. Add the vinegar and bread chunks to this. The bread will absorb the liquid. Blitz in a food processor. Add the bread back to the stew and bring it to a boil. Add a splash of vinegar as a finishing touch with some saffron and salt to taste.