Beef Stew

Ingredients

• 1 carrot
• 4 potatoes
• 2 cups brown stock
• 1 teaspoon onion butter
• i£ cups cold beef
• 2 cloves
• 3 tablespoons cold rice
• Pepper and salt

Method

1. 1

   Cook in boiling water the carrot, cut in quarters, and the potatoes cut in slices one inch thick.

2. 2

   Strain the water from them when parboiled.

3. 3

   In a saucepan put the stock, onion butter, the beef cut in slices, cloves, the carrot and potatoes, cold rice and pepper and salt.

4. 4

   Allow it to simmer very slowly until the potato and carrot are tender.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 33. The excerpt below is the record exactly as published.

BEEF STEW 1 carrot 4 potatoes 2 cups brown stock 1 teaspoon onion butter i£ cups cold beef 2 cloves 3 tablespoons cold rice Pepper and salt

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