Beef Stew

Name: Beef Stew
Ingredients: 2 pounds lean beef from round; 1 quart water; 2 cups potatoes, cut in 1-in. slices; 1 small onion, cut in thin slices; 3 tablespoons Purity Flour

From Purity flour cookbook, 1917

Add salt and pepper to taste.

Presented as published in 1917. 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

1776Calories

207 gProtein

93 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1776 kcal

Protein207 g

Carbohydrates93 g

Fiber12 g

Sugars10 g

Total Fat66 g

Saturated Fat25 g

Monounsaturated Fat31 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol599 mg

Sodium660 mg

Potassium5178 mg

Calcium244 mg

Iron24 mg

Magnesium309 mg

Phosphorus2169 mg

Zinc50 mg

Copper1.3 mg

Manganese0.9 mg

Vitamin D0.9 mcg

Vitamin C100 mg

Vitamin A9.1 mcg

Vitamin E1.7 mg

Vitamin K22 mcg

Vitamin B66.5 mg

Vitamin B1224 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2 mg

Niacin (B3)55 mg

Folate141 mcg

Choline621 mg

Caffeine0 mg

Water2072 g

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.