English Beef Stew

It is a traditional folk stew that first appeared at the beginning of the nineteenth century and arose out of a need to make a meal out of available leftover ingredients. Originally, the stew was only made with mutton, onions, potatoes, and occasionally barley, but lamb meat and other root vegetables such as carrots, turnips, and parsnips were later added.

Given that the meat used in the dish is chewy and hard, usually bone-in, the stew is cooked slowly for a couple of hours to tenderize the meat and release the fat into the stew, enhancing the overall flavor of the dish.