Beef Stew

Ingredients

• 13^ lbs. tough beef
• 1 small onion
• }/^ c. turnip, cut in cubes
• c. carrot, cut in cubes
• 3 or 4 potatoes, cut in ]/^" slices
• 11^ T. salt
• Ys T. pepper
• 14. c. flour
• 1 qt. water

Method

1. 1

   Wipe the meat, remove fat, cut meat into 1'' pieces.

2. 2

   Cover coarser pieces and bone with cold water.

3. 3

   Let soak 1 hour, then heat to boiling.

4. 4

   Season remainder of meat; roll in flour.

5. 5

   Try out fat in frying pan; brown the meat and onion in the fat.

6. 6

   Add meat and onion to the stew; cook below boiling point 2 hours.

7. 7

   At the end of the first hour add turnip and carrots; add potatoes 15 minutes later.

8. 8

   Remove bones; thicken stock with flour and seasonings, mixed to a paste with cold water.

9. 9

   Cook until thick.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 11. The excerpt below is the record exactly as published.

BEEF STEW. 13^ lbs. tough beef. 1 small onion. }/^ c. turnip, cut in cubes. ^ c. carrot, cut in cubes. 3 or 4 potatoes, cut in ]/^" slices. 11^ T. salt. Ys T. pepper. 14. c. flour. 1 qt. water

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