The History of Beef Stew

Stewing or slow-cooking meat in liquid is something humans have been doing for centuries. In ancient Rome, cooks simmered beef in wine, spices, and raisins to make a dish called copadia. The Vikings stewed meat, beans, ground bark, and hot water together over coals to make a dish called skause. Stewed meat is even mentioned in the Bible’s Old Testament. In Medieval France, it was common for peasants to boil root vegetables and any meats they could scrape together over an ember fireplace. The earliest version of the beef stew that we are familiar with was introduced in France in the 14th century when a royal chef named Taillevent first published his recipe for beef ragout. Ragout and other forms of beef stew soon became a significant part of French cuisine and have remained so ever since. French cuisine — including beef stew — was introduced to American cooks by Julia Child beginning in the 1960s. Today, many cultures have their own versions of beef stew and the dish is considered a staple in many parts of the world.