Beef Stew

Ingredients

• 2 lb. beef
• 2 qt. boiling water
• 1 onion
• 1 carrot
• 1 turnip
• 3 potatoes
• 1 cup canned tomatoes
• 2 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup of flour

Method

1. 1

   Cut beef into pieces, cover with boiling water, and simmer for 2 hours.

2. 2

   Add vegetables and cook for an additional 45 minutes.

3. 3

   Make a paste of flour and cold water, add to stew to thicken, stirring well.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 23. The excerpt below is the record exactly as published.

Beef Stew. Cut 2 lb. beef (usually shoulder) in pieces for serving, cover with 2 qt. boiling water and let sim¬ mer for 2 hr. Then add the following vegetables cut up fine : 1 onion, 1 carrot, 1 turnip, 3 potatoes, 1 cup canned tomatoes. Also add 2]/2 teaspoons salt and Ys teaspoon pepper. Cook 45 min. longer. Then make a paste of p3 cup of flour a

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