Reader recipe: Beef Alamode with Root Vegetables

Michelle Evans, operations manager for Conner Prairie, oversees the annual Hearthside Suppers program, which kicks off Jan. 6. During a candlelit dinner inside the 1823 Conner House, guests dine on recipes created from the 19th century culinary guide “The Cook’s Own Book.” This beef recipe has been adapted for modern kitchens.

Beef Alamode with Root Vegetables
(Serves 12)

1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon parsley
1/2 teaspoon chives
1/2 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon savory
1 rump roast (5 to 6 pounds)
3/4 cup raspberry vinegar plus extra for coating
4 onions, diced small
4 carrots, cut in 1-inch pieces
2 parsnips, cut in 1-inch pieces
4 white potatoes, diced large
1 cup sour cream

1. In a large bowl, mix together all spices and herbs (nutmeg through savory). Coat rump roast with raspberry vinegar; roll meat in herb/spice mixture and then place in dutch oven with onions, carrots, parsnips and potatoes. Add 3/4 cup raspberry vinegar. Cover and bring to a simmer; let stew for two hours, turning roast two or three times.

2. Strain and reserve liquid from roast. Add sour cream to liquid and allow to thicken and form a gravy. Serve gravy with roast.
Nutrition

Per serving: 375 calories; 23 g. fat; 197 mg. sodium; 0 g. fibre; 39.1 g. protein.
Bill & Sheila’s Barbecue – beef
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