Brown Stew

Ingredients

• 1 lb. beef
• 1 cup cold water
• 2 level tablespoons flour
• % teaspoon salt
• 1 very small onion
• X cup carrots (cubed)
• % cup turnips (cubed)
• speck pepper

Method

1. 1

   Cut the fat off the meat and put it in a stewpan to try out.

2. 2

   Cut meat into about 2 inch squares and roll it in the flour.

3. 3

   Put into the hot fat and stir over the fire until nicely browned; add the water, cover closely and simmer.

4. 4

   Prepare the vegetables, cube carrots and turnips and cut onions into thin slices.

5. 5

   Add the vegetables, salt and pepper to the stew and simmer for 3 hours.

6. 6

   Serve on a hot platter with or without dumplings.

Nutrition per serving

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 8. The excerpt below is the record exactly as published.

BROWN STEW. 1 lb. beef, 1 cup cold water, 2 level tablespoons flour, % teaspoon salt, 1 very small onion, X cup carrots (cubed), % cup turnips (cubed), speck pepper

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