Brown Beef Stew

Name: Brown Beef Stew
Ingredients: 2 pounds of beef; a pint of cold water; one pint hot water; cup of diced carrots; pint of diced potatoes; flour

From The housewife's aid, 1950

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1774Calories

210 gProtein

89 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1774 kcal

Protein210 g

Carbohydrates89 g

Fiber20 g

Sugars6 g

Total Fat67 g

Saturated Fat25 g

Monounsaturated Fat31 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol599 mg

Sodium2186 mg

Potassium5154 mg

Calcium409 mg

Iron48 mg

Magnesium342 mg

Phosphorus2157 mg

Zinc51 mg

Copper4.9 mg

Manganese6.3 mg

Vitamin D0.9 mcg

Vitamin C27 mg

Vitamin A1244 mcg

Vitamin E3.1 mg

Vitamin K33 mcg

Vitamin B66.2 mg

Vitamin B1224 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)56 mg

Folate106 mcg

Choline570 mg

Caffeine0 mg

Water2064 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 7. The excerpt below is the record exactly as published.

BROWN BEEF STEW Cut 2 pounds of beef in small pieces. Melt some of the fat in a pan, brown in it one-half of the meat. Put rest of the meat in a kettle with a pint of cold water. Heat slowly and add browned meat to the ketile. Thicken with flour and add one pint hot water. Add cup of diced carrots, pint of diced potatoes

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