Beef Stew
From Our favorite recipes (Stake Relief Society, 1954), 1954
Remove from kettle and serve.
Presented as published in 1954. 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
2474Calories
217 gProtein
191 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories2474 kcal
Protein217 g
Carbohydrates191 g
Fiber26 g
Sugars47 g
Total Fat96 g
Saturated Fat33 g
Monounsaturated Fat43 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol625 mg
Sodium2340 mg
Potassium5433 mg
Calcium866 mg
Iron68 mg
Magnesium324 mg
Phosphorus2264 mg
Zinc51 mg
Copper1 mg
Manganese1.3 mg
Vitamin D2.1 mcg
Vitamin C187 mg
Vitamin A510 mcg
Vitamin E2.9 mg
Vitamin K22 mcg
Vitamin B66.3 mg
Vitamin B1224 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.9 mg
Niacin (B3)63 mg
Folate667 mcg
Choline631 mg
Caffeine0 mg
Water2080 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 3. The excerpt below is the record exactly as published.
BEEF STEW 2 1b. beef (chuck) 2 small onions Seasoned flour 5 small turnip (cut up) 2 tbs. drippings l bunch carrots quartered 3 cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.