Rump au Ragout: A Rich and Flavorful 18th-Century Beef Stew
If you love historical recipes or want to experience how people dined in the 18th century, this Rump au Ragout recipe is a perfect dish to try. This beef stew from 1775, inspired by Townsends, takes a simple dish and elevates it with a variety of rich flavors and unique ingredients.
A Taste of the 18th Century
Unlike modern beef stews that rely heavily on thick broths and slow cooking, Rump au Ragout layers flavors using spices, herbs, and unexpected elements like small beer (a lightly fermented beverage) and boiled egg yolks. The result is a thick, rich, and complex stew that was enjoyed centuries ago.
Ingredients You'll Need
To recreate this historic dish, gather the following ingredients:
Beef (rump cut) – The main protein of the stew.
Small beer – Adds a mild tanginess and depth of flavor.
Carrots – Provides natural sweetness.
Onion with cloves – A whole onion studded with cloves for aromatic depth.
Whole peppers – Enhances the spice profile.
Lemon peel – Adds a hint of brightness.
Sweet herbs – A mix of thyme, parsley, and bay leaves.
Mushrooms (optional) – Adds earthiness.
Artichoke bottoms (optional) – Contributes texture.
Flour – Helps thicken the stew.
Butter – Used for browning the meat.
Boiled egg yolks – For garnish and additional flavor.
How to Make Rump au Ragout
1. Prepare the Ingredients
Cut the beef into smaller pieces and season it well.
Dredge the beef in flour to help with browning and thickening the stew.
Scrape and cut the carrots into pieces.
Stick cloves into a whole onion to infuse the stew with flavor.
If using artichokes, prepare them by trimming the bottoms.
2. Brown the Beef
Heat butter in a pan and brown the beef on all sides. This step is crucial for developing a deep, rich flavor.
3. Simmer the Stew
Add small beer to the pot and let it deglaze the pan.
Toss in the carrots, clove-studded onion, lemon peel, whole peppers, and sweet herbs.
Let everything simmer for about an hour, allowing the flavors to meld together.
4. Final Touches
If using mushrooms and artichokes, add them toward the end to preserve their texture.
Before serving, garnish with boiled egg yolks for a unique historical twist.
The Final Dish
This 18th-century beef stew is thick, rich, and full of layered flavors. The small beer adds a mild tang, the cloves and lemon peel bring warmth and brightness, and the herbs create a deep, aromatic taste. The artichokes contribute texture but don’t add much to the flavor, making them more of an optional garnish.
Whether you're a historical cooking enthusiast or just looking for a unique take on beef stew, Rump au Ragout is a must-try. It brings the past to life through taste and texture, giving you a glimpse into 18th-century dining.
Would you try this historic dish? Let us know in the comments!
