Beef Stew with Dumplings

Ingredients

• Aitchbone, weighing 5 pounds
• 1 small onion, cut in thin quarter-inch slices
• 4 cups potatoes, cut in slices
• Turnip
• Carrot
• ½ cup flour
• Salt
• pepper

Method

1. 1

   Wipe meat, remove from bone, cut in 1-inch cubes, sprinkle with salt and pepper, and dredge with flour.

2. 2

   Cut some of the fat in small pieces and try out in frying pan.

3. 3

   Add meat and stir constantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying pan with boiling water, add bones sawed in pieces, cover with boiling water, and boil for 5 minutes.

4. 4

   Reduce heat and cook until meat is tender (about 3 hours).

5. 5

   Add carrot, turnip, and onion, with salt and pepper last hour of cooking.

6. 6

   Half an hour before stew is done, add potatoes.

7. 7

   Remove bones, large pieces of fat, and then skim.

8. 8

   Thicken with ½ cup flour, mixed with ¼ cup cold water.

9. 9

   Cook for 5 minutes.

10. 10

    Pour into deep hot platter and surround with dumplings.

11. 11

    Serves 8 generously.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 114. The excerpt below is the record exactly as published.

BEEF STEW WITH DUMPLINGS Aitchbone, weighing 5 pounds ¥ small onion, cut in thin 4 cups potatoes, cut in slices quarter-inch slices 4 cup flour Turnip | 24 cup each, cut in Salt and pepper Carrot { half-inch cubes Wipe meat, remove from bone, cut in 14-inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying pan. Add meat and stir con- stantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying pan with boiling water, add bones BEEF 275 sawed in pieces, cover with boiling water, and boil 5 minutes. Reduce heat and cook until meat is tender (about 3 hours). Add carrot, turnip, and onion, with salt and pepper last hour of cooking. Half an hour before stew is done, add potatoes. Remove bones, large pieces of fat, and then skim. Thicken with 14 cup flour,

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