Beef Stew

Ingredients

• 2 pounds lean beef from round
• 1 quart water
• 2 cups potatoes, cut in 1-in. slices
• 1 cup turnips, cut in 1-inch cubes
• 1 cup carrots, cut in 1-inch cubes
• 1 small onion, cut in thin slices
• 3 tablespoons Purity Flour
• Salt and pepper

Method

1. 1

   Wipe meat with wet cloth, separate meat, bone, and fat.

2. 2

   Try out some of the fat in frying pan, cut meat into 1-inch cubes, sprinkle with salt and pepper, and dredge with Purity Flour.

3. 3

   Sear the meat in hot fat, stirring constantly.

4. 4

   When browned, put in kettle with water, cover, and boil once.

5. 5

   Skim and simmer for 2.5 hours.

6. 6

   Add carrot, turnip, and onion the last hour.

7. 7

   Parboil potatoes and add to stew 15 minutes before serving.

8. 8

   Remove bone and fat, skim, and thicken with flour blended with cold water.

9. 9

   Let boil again and cook for 10 minutes.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 58. The excerpt below is the record exactly as published.

BEEF STEW 2 pounds lean beef from round, or 2i pounds if there is a bone. 1 quart water. 2 cups potatoes, cut in i-in. slices. Salt and pepper. Turnips and carrots, i cup each, cut in J-inch cubes. J small onion, cut in thin slices. 3 tablespoons Purity Flour

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