Beef Stew
From The Gertrude Bobbitt Circle cook book, 1948
Serves four.
Presented as published in 1948. 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
1200Calories
118 gProtein
139 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1200 kcal
Protein118 g
Carbohydrates139 g
Fiber21 g
Sugars19 g
Total Fat22 g
Saturated Fat7.8 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol281 mg
Sodium478 mg
Potassium5103 mg
Calcium249 mg
Iron15 mg
Magnesium284 mg
Phosphorus1361 mg
Zinc24 mg
Copper1.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A2059 mcg
Vitamin E3.3 mg
Vitamin K59 mcg
Vitamin B64.9 mg
Vitamin B126.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)37 mg
Folate207 mcg
Choline428 mg
Caffeine0 mg
Water1366 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 50. The excerpt below is the record exactly as published.
BEEF STEW 1 lb. stewing beef 4 to 6 potatoes 1 medium size can tomatoes onions 1 cup water 1 tablespoon flour 4 to 6 carrots Cook beef, tomatoes, one sliced onion, and water for IV2 hours, slowly. Add whole carrots, onions, potatoes and continue cooking until tender. Use plenty pepper
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