Brown Stew

Ingredients

• 14 to 2 Lbs. stew meat (Beef Chunk or Flank)
• Small Chunk Suet
• Pour in 4 C. boiling water.
• 1 tsp. Lemon Juice
• 1 Tb. Salt
• 1 tsp. Worcestershire
• Dash of allspice
• 1 clove Garlic or cloves
• 1 medium sized Onion
• 1 tsp. Sugar
• Bay Leaf
• 6 Carrots - sliced or diced
• 2 Potatoes - sliced or diced
• 1 Lb. small white Onions (peeled)
• 4 level Tbs. Flour

Method

1. 1

   Brown meat in hot suet fat for 20 minutes.

2. 2

   Pour in boiling water.

3. 3

   Add lemon juice, salt, Worcestershire sauce, allspice, garlic, onion, and sugar.

4. 4

   Cover and simmer for 2 hours over low heat.

5. 5

   Then add carrots, potatoes, and small onions.

6. 6

   Simmer about 25-30 minutes.

7. 7

   Remove meat and vegetables to a casserole.

8. 8

   Blend flour with cold water, add more water, then stir into liquid.

9. 9

   Blend and cook for 5 minutes, stirring.

10. 10

    Pour into casserole.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 44. The excerpt below is the record exactly as published.

BROWN STEW 14 to 2 Lbs. stew meat (Beef Chunk or Flank) cut into 13" cubes Small Chunk Suet Brown meat in hot suet fat for 20 minutes. Pour in 4 C. boiling water. Add: 1 tsp. Lemon Juice 1 Tb. Salt 1 tsp. Worcestershire Dash of allspice 1 clove Garlic or cloves 1 medium sized Onion 1 tsp. Sugar Bay Leaf Cover and simmer 2 hours over low heat Then Add: 6 Carrots - sliced or diced 2 Potatoes - sliced or diced 1 Lb. small white Onions (peeled) Simmer about 25-30 minutes. Remove meat and vegetables to a casserole. Blend 4 level Tbs. Flour

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