Brown Beef Stew

Name: Brown Beef Stew
Ingredients: Cut 2 pounds beef in small pieces; Put rest of meat in kettle with 1 pint cold water; Add 1 cup diced carrot; add 1 pint diced potatoes

From Royal baker and pastry cook, 1913

Season well with salt and pepper.

Presented as published in 1913. 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

1828Calories

211 gProtein

100 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1828 kcal

Protein211 g

Carbohydrates100 g

Fiber22 g

Sugars0 g

Total Fat67 g

Saturated Fat25 g

Monounsaturated Fat31 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol599 mg

Sodium1936 mg

Potassium5498 mg

Calcium412 mg

Iron47 mg

Magnesium349 mg

Phosphorus2201 mg

Zinc51 mg

Copper4.8 mg

Manganese6.4 mg

Vitamin D0.9 mcg

Vitamin C23 mg

Vitamin A9.1 mcg

Vitamin E1.6 mg

Vitamin K13 mcg

Vitamin B66.4 mg

Vitamin B1224 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)59 mg

Folate174 mcg

Choline558 mg

Caffeine0 mg

Water1656 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 67. 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 A 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

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