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Beef Stew

Name: Beef Stew
Cuisine: American
Ingredients: 2 lbs. of meat — cut into small serving pieces.; % C. tomatoes; 1 C. cooked string beans

From A simple course in home economics for rural schools, 1916

Potatoes, onions, carrots — sliced or diced, may be added or substituted; also cold cooked rice, cream of wheat, macaroni or spaghetti. The stew may be prepared in the fireless cooker.

Presented as published in 1916. 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

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 38. The excerpt below is the record exactly as published.

Beef Stew Cuts used for stews — brisket, rump, best part of neck. 2 lbs. of meat — cut into small serving pieces. Brown I/3 of the amount. Cover with cold water. Bring to the boiling point. Cook slowly for 3 or 4 hours, or until tender, then add SiMple Courses in Home Economics 99 % C. tomatoes 1 C. cooked string beans

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