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Beef Stew

Name: Beef Stew
Cuisine: American
Ingredients: three or four pounds of good beef steak; salt to suit the taste; pepper to suit the taste; Worcestershire sauce to suit the taste; two carrots; three stalks of celery; four potatoes

From Cooks in clover, 1889

Presented as published in 1889. 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

3139Calories

298 gProtein

136 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories3139 kcal

Protein298 g

Carbohydrates136 g

Fiber22 g

Sugars11 g

Total Fat150 g

Saturated Fat59 g

Monounsaturated Fat64 g

Polyunsaturated Fat6.3 g

Omega-30 g

Cholesterol980 mg

Sodium1057 mg

Potassium8143 mg

Calcium591 mg

Iron30 mg

Magnesium508 mg

Phosphorus3185 mg

Zinc55 mg

Copper2.3 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C125 mg

Vitamin A1009 mcg

Vitamin E5.9 mg

Vitamin K88 mcg

Vitamin B610 mg

Vitamin B1217 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)90 mg

Folate267 mcg

Choline1262 mg

Caffeine0 mg

Water1616 g

As published

This recipe was extracted from Cooks in clover (1889), page 10. The excerpt below is the record exactly as published.

Beef Stew. — Three or four pounds of good beef steak cut from the round, all fat trimmed off, and the meat cut in half-inch pieces; cover well with water; add salt, pepper and Worcestershire sauce to suit the taste ; let all simmer slowly. Cut two carrots and three stalks of celery into small pieces and add to the meat; in an hour and a half add four potatoes

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