Beef Stew

Ingredients

• 14 lbs. beef from leg
• 4 potatoes cut in 4 in. slices
• 1 onion cut in slices
• 1 tsp. salt
• 3 ¢. turnip cut in dice
• 4 tsp. pepper
• 2 ec. carrot cut in dice
• 4 c. flour
• 1 qt. water

Method

1. 1

   Remove fat and cut meat into 1 inch pieces; put aside tenderest pieces of meat.

2. 2

   Soak the rest of the meat and bone in cold water for 1 hour, then heat until it bubbles.

3. 3

   Season reserved meat and roll it in flour; brown the sliced onion and then the floured meat in hot fat, add both to the stew and cook for 2 hours at a low temperature.

4. 4

   Add the vegetables and the flour mixed with cold water, and cook for 1 hour or until tender.

5. 5

   Remove the bone, season and serve.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 17. The excerpt below is the record exactly as published.

BEEF STEW. 14 lbs. beef from leg. 4 potatoes cut in 4 in. slices. 1 onion cut in slices. 1 tsp. salt. 3 ¢. turnip cut in dice. 4 tsp. pepper. 2 ec. carrot cut in dice. 4 c. flour. 1 qt. water

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