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Medieval Italian Stew (Pie In A Pipkin)

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      Title: MEDIEVAL ITALIAN STEW (PIE IN A PIPKIN)
 Categories: Beef, Fruits, Harned 1994, Italian, Stews
      Yield: 1 Batch
 
      3 lb Stew beef; cut in 1/2" cubes
      2 md Onions; chopped
           Cooking oil
    1/2 c  Raisins
    1/4 ts Each cloves and cinnamon
    1/4 ts Each nutmeg, mace and pepper
      1 tb White vinegar; or to taste
           Salt; to taste
 
  Brown the beef in a skillet in a small quantity of oil. Place browned
  beef *and its juices* in a stewpot. Add more oil (if necessary) to
  the skillet; saute onions until tender and translucent.  Add onions
  to stewpot. Add raisins and spices to the meat mixture, along with a
  small quantity of water (approximately 1/2 cup). There should be just
  enough water to prevent scorching and to help form the gravy.
  
  Bring stew to a boil and reduce immediately to a simmer. Simmer,
  covered, until meat is tender (about 1-1/2 to 2 hours). Stir
  occasionally. Add water as necessary. When beef is cooked, add
  vinegar and salt. Cook a few minutes more.
  
  Carroll-Mann wrote: "This is a recipe I adapted from a 16th century
  translation of a medieval Italian cookbook. The recipe is called "Pie
  in a Pipkin" which means (crustless) meat pie in a stewpot. It has a
  nice thick gravy and a sweet/tart flavor."
  
  From: Robin Carroll-Mann in rec.food.cooking. Electronic format by
  Cathy Harned.
 
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