Beef Stew with Dumplings

Ingredients

• Lean meat 3 pounds
• Potatoes 4 cups, cut in ½ inch slices
• } cup each, cut in half inch cubes
• } cup each, cut in half inch cubes
• Onion i small one, cut in thin slices
• Flour J cup
• Salt
• Pepper

Method

1. 1

   Wipe meat, 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 until browned.

4. 4

   Put in kettle, rinse frying pan with boiling water, cover with boiling water, and boil for five minutes.

5. 5

   Cook below boiling point until meat is tender (about 3 hours).

6. 6

   Add vegetables except potatoes the last hour of cooking.

7. 7

   Parboil potatoes five minutes and add to stew 15 minutes before taking from fire.

8. 8

   Thicken stew with 0.5 cup flour mixed with enough cold water to pour easily.

9. 9

   Pour in deep hot platter and surround with dumplings.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 113. The excerpt below is the record exactly as published.

Beef stew with dumplings. Lean meat 3 pounds Potatoes 4 cups, cut in \ inch slices Turnip Carrot } cup each, cut in half inch cubes Onion i small one, cut in thin slices Flour J cup Salt Pepper

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