Beef Stew

Ingredients

• 1 lb. beef
• 2 potatoes
• 1 onion
• Salt
• and pepper
• 1/2 c. turnip, cut in half-inch dice
• 1/4 c. carrot, diced
• Water to cover
• Flour

Method

1. 1

   Wipe the meat, cut it into small pieces, and remove all the fine crumbly bones.

2. 2

   Put the larger bones and tough meat into the kettle and cover with cold water.

3. 3

   Melt the fat in a frying-pan, dredge the tender meat with salt, pepper, and flour, and brown it in the hot fat.

4. 4

   Brown the sliced onions also, and then put the meat and onions into the kettle.

5. 5

   Cover with boiling water.

6. 6

   Simmer from two to three hours, or till the meat is tender.

7. 7

   Half an hour before serving, remove the fat and bones and add the other vegetables.

8. 8

   Pare the potatoes, cut them into quarters, parboil them five minutes, and put them into the stew.

9. 9

   Cook twenty minutes.

10. 10

    When ready to serve, skim out the meat and potatoes, put them on a dish, thicken the gravy if needed, add more seasoning, and one half cup of strained tomato if desired.

11. 11

    Pour the gravy over the meat.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 116. The excerpt below is the record exactly as published.

Beef Stew I lb. beef. 2 potatoes. I onion. Salt and peppor. ^ c. turnip, cut in half-inch dice. Flour. J c. carrot, diced. Water to cover. Wipe the meat, cut it into small pieces, and remove all the fine crumbly bones. Put the larger bones and tough meat into the kettle and cover with cold water. Melt the fat in a frying-pan, dredge the tender meat with salt, pepper, and flour, and brown it in the hot fat. Brown the sliced onions also, and then put the meat and onion

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