Brown Beef Stew

Ingredients

• 2 pounds beef
• 1 pint cold water
• 1 cup diced carrot
• 1 pint diced potatoes
• two tablespoons browned flour

Method

1. 1

   Cut 2 pounds beef in small pieces.

2. 2

   Melt some of the fat in a pan, brown in it the meat.

3. 3

   Put rest of meat in kettle with 1 pint cold water, let stand for 20 minutes, then heat slowly.

4. 4

   Transfer browned meat to kettle; thicken fat with two tablespoons browned flour, add 1 pint boiling water and stir; when thick strain into kettle.

5. 5

   Add 1 cup diced carrot, cover, and simmer.

6. 6

   When half done add 1 pint diced potatoes.

7. 7

   Season well with salt and pepper.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 66. The excerpt below is the record exactly as published.

Brown Beef Stew. — Cut 2 pounds beef in small pieces. Melt some of the fat in a pan, brown in it the meat. Put rest of meat in kettle with 1 pint cold water, let stand 20 min- utes, then heat slowly. Transfer browned meat to kettle; thicken fat with two table- spoons browned flour, add 1 pint boiling water and stir ; when thick strain into kettle. Add 1 cup diced carrot, cover, and simmer. When half done add 1 pint diced potatoes

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