Beef Stew

Ingredients

• one slice onion
• enough water to cover
• some raw potatoes peeled and quartered

Method

1. 1

   Cut leftover roast meat into dice, put in a stewpan with gravy and water, onion, and dried celery.

2. 2

   Cook slowly for two hours, then add potatoes and cook for another half hour.

3. 3

   Adjust water if necessary and thicken gravy with flour.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 30. The excerpt below is the record exactly as published.

Beef Stew.— Cut the best of the meat left from yesterday's roast into dice, leaving rim, etc., for soup. Put in a stewpan with any gravy which may have been left, and enough water to cover, one slice onion, a little dried celery, salt. Cook slowly for two hours; then put in some raw potatoes peeled and quar- tered

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