Beef Stew

Ingredients

• 1 lb. of meat from the neck, cross ribs, shin or knuckles
• 1 eup potatoes
• 1 teaspoon salt
• 4 teaspoon pepper
• 3 cup carrots
• 4 cup turnips
• 1 quart water
• 4 cup flour

Method

1. 1

   Soak one-half of the meat, cut in small pieces, in the quart of water for one hour.

2. 2

   Heat slowly to boiling point.

3. 3

   Season the other half of the meat with salt and pepper.

4. 4

   Roll in flour.

5. 5

   Brown in three tablespoons of fat with the onion.

6. 6

   Add to the soaked meat, which has been brought to the boiling point.

7. 7

   Cook one hour or until tender.

8. 8

   Add the vegetables, and flour mixed with half cup of cold water.

9. 9

   Cook until vegetables are tender.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 16. The excerpt below is the record exactly as published.

BEEF STEW 1 lb. of meat from the neck, 1 eup potatoes cross ribs, shin or knuckles 1 teaspoon salt 1 sliced onion 4 teaspoon pepper 3 cup carrots 4 cup flour 4 cup turnips 1 quart water

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