Beef Stew

Ingredients

• two pounds of the tough parts of cold roast beef or beefsteak
• about two ounces of the fat meat
• six potatoes
• one onion
• two slices each of turnip
• two slices each of carrot
• two table-spoonfuls of flour
• about three teaspoonfuls of salt
• a level teaspoonful of pepper
• one quart of boiling water

Method

1. 1

   Cut the fat into bits and cook in a frying-pan until only about two tablespoons of liquid fat remain.

2. 2

   Remove fibrous pieces, add onion, carrot, and turnip, and cook for ten minutes.

3. 3

   Stir in flour until brown, then gradually add water, simmer for five minutes.

4. 4

   Cut beef into cubes, add to a large stew-pan with frying-pan contents, salt, and pepper.

5. 5

   Simmer for two hours, then add sliced potatoes and cook for an additional fifteen minutes with dumplings.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 126. The excerpt below is the record exactly as published.

Beef Stew. For this" stew use two pounds of the tough parts of cold roast beef or beefsteak, about two ounces of the fat meat, six potatoes, one onion, two slices each of turnip VARIOUS MODES OF COOKING MEAT. 245 and carrot, two table-spoonfuls of flour, about three tea spoonfuls of salt, a level teaspoonful of pepper, and one quart of boiling water

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