Beef Stew

Ingredients

• get two pounds beef flank
• add one quart or more raw potatoes cut in small squares
• one large onion
• any kind of vegetables desired (leftovers may be used).
• Use abundance of cold water to cook meat in.

Method

1. 1

   Cut beef into one-inch square pieces.

2. 2

   Cook in cold water, adding hot water as needed.

3. 3

   When tender, add potatoes, onions, and vegetables.

4. 4

   Cook until potatoes are done.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 53. The excerpt below is the record exactly as published.

get two pounds beef flank, cut in pieces one inch square (all skin, ete., should be cooked, then remove from kettle when meat is tender). Use abundance of cold yater to cook meat in, adding hot water if more is needed iater. When meat is tender add one quart or more raw po- tatoes cut in small squares, sliced onions to suit the taste, and any kind of vegetables desired (leftovers may be used). - STEW (Corned Beef)—One small can corned beef, one can peas, cut up corned beef, put in stewing pan, drain water off peas, add peas, one large onion

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