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Rump of Beef to Stew


Rump of Beef to Stew Recipe

Ingredients:
  • 1 boneless rump roast (3 1/2 to 4 pounds)
  • Water as needed
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground mace
  • 1 teaspoon dried marjoram
  • 3/4 teaspoon dried savory
  • 2 teaspoons dried thyme
  • 2 tablespoons chopped fresh parsley
  • 1 large egg yolk, lightly beaten
  • 2 cups dry red wine, such as claret or merlot
  • 1/2 cup balsamic vinegar
  • 1 medium onion, peeled, halved lengthwise, and thinly sliced
  • 2 tablespoons unsalted butter
Directions:
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Rank

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