Beef and Vegetable Stew

Name: Beef and Vegetable Stew
Ingredients: 3 L0Ss.0f. stew beef; 12 large potatoes quartered and; 6 large onions; 1 large bunch of celery; 2 bunches of carrots; 3 bell peppers

From Grange cook book and household guide, 1940

Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3714Calories

346 gProtein

444 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories3714 kcal

Protein346 g

Carbohydrates444 g

Fiber61 g

Sugars59 g

Total Fat69 g

Saturated Fat28 g

Monounsaturated Fat34 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol857 mg

Sodium1341 mg

Potassium15434 mg

Calcium680 mg

Iron47 mg

Magnesium855 mg

Phosphorus4410 mg

Zinc82 mg

Copper3.7 mg

Manganese5 mg

Vitamin D1.4 mcg

Vitamin C1139 mg

Vitamin A1029 mcg

Vitamin E3.6 mg

Vitamin K76 mcg

Vitamin B616 mg

Vitamin B1231 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)3.7 mg

Niacin (B3)93 mg

Folate505 mcg

Choline1224 mg

Caffeine0 mg

Water3769 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 6. The excerpt below is the record exactly as published.

BEEF AND VEGETABLE STEW 3 L0Ss.0f. stew beef 12 large potatoes quartered and 2 bunches of carrots cooked 6 large onions 1 large bunch of celery 3 bell peppers

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