Beef Stew

Ingredients

• Put them into cold water
• Use beef from the neck, shoulder, or lower round
• Roll them in the flour
• with the onion sliced thin
• add carrot and turnip
• add carrot and turnip
• Potatoes should be cut in eighths

Method

1. 1

   Wipe meat with a damp cloth, remove gristle, bones, and poorer parts of the meat.

2. 2

   Cut remainder into inch cubes, roll in flour, and brown in a little meat fat with onion.

3. 3

   Add to boiling water.

4. 4

   Cook slowly till meat is tender.

5. 5

   Add carrot and turnip 1 hr. before serving.

6. 6

   Parboil potatoes and cook in stew for 20 min.

7. 7

   Season and remove bones before serving.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 36. The excerpt below is the record exactly as published.

Beef stew. Use beef from the neck, shoulder, or lower round. Wipe meat with a damp cloth, remove gristle, bones, and poorer parts of the meat, put them into cold water, and heat slowly to boiling point. Cut remainder of meat into inch cubes, roll them in the flour, and brown in a little of the meat fat, with the onion sliced thin. Add this to rest of meat etc. when the water reaches the boiling point. Cook slowly till meat is tender, l hr. before stew is to be served add carrot and turnip (prepared and cut in small cubes). Potatoes should -be cut in eighth

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