Beef and Onion Stew

Ingredients

• two pounds of meat
• five or six small onions
• half a dozen large potatoes
• a tablespoonful of salt
• a small teaspoonful of pepper
• a bit of butter the size of a large egg
• a tablespoonful of wheat flour

Method

1. 1

   Cut beef into egg-sized pieces, place in a stewpan with warm water to cover, and simmer for half an hour.

2. 2

   Skim clear, add sliced onions and potatoes, season with salt and pepper.

3. 3

   If meat is lean, add butter and flour, cover, and stew gently for one hour.

As published

This recipe was extracted from The housekeeper's companion (1883), page 93. The excerpt below is the record exactly as published.

Beef and Onion Stew. — Cut two pounds of meat in pieces the size of an egg, and put it into a stewpan with enough warm water nearly to cover it; cover the stewpan and let it simmer slowly for half an hour; then skim it clear, peel five or six small onions and cut them in thick slices; pare half a dozen large potatoes and cut them in half, or quarters; add a tablespoon- ful of salt, and a small teaspoonful of pepper to the stewed meat; then put in the potatoes and onions. If the meat is lean, (it is best to have a small portion of fat,) add a bit of butter the size of a large egg; shake over it a tablespoonful of wheat flour

Cook this with the app: pantry check, scaling, and the assistant.