Mediæval Beef Stew

Here is a recipe for mediæval beef stew I found on the web. I've tried it, and it's delicious! Actually, it was the first thing I ever made in my cast-iron dutch oven when I bought it.

Now, of course, since my Cuter & Shorter Half is a vegetarian, I don't suppose I'll be making it anytime soon! However, I do make a simple soup or gruel that is mediæval in inspiration. Take some stock or bouillon, either beef or vegetable, bring it to a boil and throw in a handful each of barley (or bulghur wheat) and a handful of split peas. Add your choice of seasonings. Since I'm on a restricted sodium diet, I use fresh ground black pepper and a salt free garlic and herb mixture, similar to Mrs Dash. Boil on low heat until the grain and the peas are tender. Eat with a good, solid bread. Makes a delicious, easy meal.

Mediæval Beef Stew

2-pound chuck roast
1/2 to 1 teaspoon dried herbs such as parsley, basil, and thyme
1 large onion
4 medium carrots
2 bottles of beer or ale (Something you would drink—I used Kolsch style ale. And yes, history police, I know medieval people didn’t keep their beer in bottles.)
2-3 stalks of celery with leaves (Medieval folk would have had celeriac in the stores, but celery is easier to get today.)
1 clove garlic
1 8-ounce package of mushrooms
1/4 cup dried split peas (OK, these are split by a machine, but it’s the closest I can get in my small Indiana town to what medieval folk might have had in late fall.)
1/2 cup pearled barely (Stews made by medieval peasants had grain such as rye or barley, and pearled barley is as close as I can get.)
6 radishes (They become mild with cooking.)
4 small turnips (It wouldn’t surprise me if medieval peasants grew these as large as they could, but smaller tastes better.)

If I remember correctly, I used Guinness stout for the beer.