Beef Stew

Ingredients

• 1 Ib. meat, neck or round
• 3 potatoes, medium size
• 2 carrots, medium size
• 2 turnips, medium size
• 1 onion, medium size
• 3 tbsp. beef fat or marrow from bone
• 1 qt. water
• 1 tsp. salt
• J4 tsp. celery salt
• y% tsp. pepper
• Y% tsp. paprika
• 4 tbsp. flour

Method

1. 1

   Cut the tender meat into pieces about one and a half inches square.

2. 2

   Place any bone there may be, and the tough pieces of meat, in cold water, and bring slowly to the boiling-point.

3. 3

   Roll the tender pieces of meat in the flour, and brown in the beef fat or marrow.

4. 4

   Add to the rest of the meat and simmer 3 or 4 hours.

5. 5

   Prepare the vegetables, cut into half-inch dice and add to the boiling stew.

6. 6

   Allow 30 minutes for the carrots, turnips, and onions, and 20 minutes for the potatoes.

7. 7

   Remove the bone and tough portions of the meat, season to taste, thicken to the consistency of a thin white sauce, and serve with dumplings.

Nutrition per serving

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 14. The excerpt below is the record exactly as published.

Beef Stew 1 Ib. meat, neck or round. 3 potatoes, medium size. 2 carrots, medium size. 2 turnips, medium size. A HANDBOOK OF HOME ECONOMICS 53 1 onion, medium size. 3 tbsp. beef fat or marrow from bone. 1 qt. water. 1 tsp. salt. J4 tsp. celery salt. y% tsp. pepper. Y% tsp. paprika. 4 tbsp. flour

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