Brown Beef Stew

Ingredients

• Cut two pounds of beef into small cubes.
• Put two tablespoons of suet in sauce pan
• add two tablespoons of flour
• add one quart of stock
• one teaspoon of salt
• one onion
• one bay leaf
• one small carrot
• one saltspoon of pepper
• one teaspoon of some good sauce

Method

1. 1

   Roll the meat in flour.

2. 2

   Put suet in saucepan, shake until melted.

3. 3

   Remove cracklings, add meat and shake until slightly browned.

4. 4

   Add flour to fat, when smooth, add stock, salt, onion, bay leaf, carrot, pepper, and sauce.

5. 5

   Place in fireless cookstove for three hours, using two radiators.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 340. The excerpt below is the record exactly as published.

BROWN BEEF STEW. Cut two pounds of beef into small cubes. Roll them in flour. Put two tablespoons of suet in sauce pan, shake it over the fire until it is well melted. Remove the cracklings and throw in the meat. Shake over fire until slightly browned. Draw the meat to one side of the pan, add two table- spoons of flour to the fat. When smooth, add one quart of stock, one tea- spoon of salt, one onion, one bay leaf, one small carrot, one saltspoon of pepper and one teaspoon of some good sauce

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