Archive recipe

Jugged Beef

Name: Jugged Beef
Ingredients: 2 pounds thin beef or stewing steak; 2 onions; 1 medium-sized carrot; 1 teaspoon mixed herbs; 1 small onion stuck with dozen cloves; Yorkshire relish; 1 tablespoon flour; pepper and salt; water or stock

A historic Canadian dish of thin beef, onions, carrot, mixed herbs and onion stuck with dozen cloves. Adapted from Jugged Beef, from Canadian Farm Cook Book (1911).

Adapted from Jugged Beef, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/jugged-beef.md.

The dish

3 of 9 items checked

Jugged Beef

archive.org

3 of 9 items checked · 5 aisles

Produce

2onionsChecked by You
1 medium-sizedcarrot
1 smallonion stuck with dozen clovesChecked by You

Meat & Poultry

2 lbthin beef

Pantry / Durable

1 tbspflour
stock

Spices & Seasoning

1 tspmixed herbs
pepper and saltChecked by You

Other

Yorkshire relish

Cooking Instructions

Put beef cut into convenient sized pieces into a brown stewing jar
Add onions cut in slices
Add carrot cut in cubes
Add mixed herbs
Add small onion stuck with cloves
Add a little Yorkshire relish
Dust all with flour
Season with pepper and salt to taste
Do not quite cover with water or stock
Put on the lid and set jar in the oven
Let it cook for 2 hours
Serve with boiled potatoes

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)