Beef Red Wine Stew

• Meat

  • 2 lb Stewing beef

• Condiments

  • 1/2 tsp Clear honey

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/2 tsp Clove, Ground
  • 1 tsp Mace, ground
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 3 tsp Sugar

• Nuts & Seeds

  • 1/2 cup Almonds, ground

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Dairy

  • 1/4 cup Butter

• Beer, Wine & Liquor

  • 1 cup Red wine

• Liquids

  • 1 cup Water, HOT

Found on medieval-recipes.com

Description

Ingredients

• 1/2 cup (4oz) ground almonds
• 1/2 teaspoon clear honey
• 1 cup hot water
• 2lb stewing beef
• 1/2 cup breadcrumbs
• 1/4 cup butter
• 1 cup red wine
• 1/4 teaspoon ground cloves
• 3 teaspoons sugar
• 1/4 teaspoon ground cloves
• 1/2 teaspoon pepper
• 1/2 teaspoon allspice
• 1 teaspoon ground mace
• 1 teaspoon salt

Directions

• Add the honey to the hot water and when dissolved pour into a bowl containing the ground almonds. Leave to steep for 15 to 30 minutes, then strain out the almonds to get a smooth creamy milk.
• Cut the beef into chunks, roll in the breadcrumbs and gently fry in the butter. Keep turning until all the meat is browned. Transfer to a large cooking pot. In a separate pan put the wine, cloves and sugar and stir over a medium heat until the sugar is dissolved. Then pour the mixture over the meat in the main cooking pot. Cover the pot with a lid and simmer or bake for 40 minutes. NOTE: There should be just a little liquid left in the pan. Do not cook until dried out.
• Stir into the main pot the remaining spices and almond milk and heat gently until the stew is piping hot and ready to serve.