Beef Stew

Ingredients

• 2 lb. beef (cut into inch cubes)
• 4 tbs. flour
• 1 carrot 1 cut into i-
• 1 turnip J cut into
• 2 medium onions
• 3 medium potatoes
• Water
• Salt and pepper to season

Method

1. 1

   Wipe the meat and cut the best portions into inch cubes.

2. 2

   Put the bone and poorer portions of meat, cut fine, into cold water enough to cover them, and cook them slowly.

3. 3

   Try out some pieces of beef fat in a frying pan and remove the scraps.

4. 4

   Roll the best portions of meat in flour; put them into a frying pan and cook them until they are brown (stirring them with a knife so that all surfaces may be browned).

5. 5

   Brown the onions also.

6. 6

   Put the meat and onions into the kettle in which the stew is to be cooked; rinse out the frying pan with hot water and turn the water into the stew.

7. 7

   Cover the meat with boiling water and cook it slowly at least two hours or until the meat is tender.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 33. The excerpt below is the record exactly as published.

2 lb. beef (cut into inch cubes) 4 tbs. flour 1 carrot 1 cut into i- 1 turnip J inch dice 2 medium onions sliced 3 medium potatoes sliced Water Salt and pepper to season BEEF STEW Wipe the meat and cut the best portions into inch cubes. Put the bone and poorer portions of meat, cut fine, into cold water

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