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Stewed Rump of Beef

  • Rump of beef
  • Shallots, finely chopped
  • Thyme, finely chopped
  • Parsley, finely chopped
  • Bacon
  • Pepper
  • Salt
  • Allspice
  • Flour
  • Butter
  • Wine
Stuff the beef with chopped shallots, thyme and parsley, slips of bacon, pepper, salt and allspice. Lay in a pot with enough water to keep it from burning before it is done.

Thicken the gravy with burnt flour and butter.

When ready to serve, pour a little wine over it and strew the top with allspice.
Submitted by Tess M Nov 8, 2009 15 min 30 min 45 min


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