Brown Stew

Name: Brown Stew
Ingredients: Cut lean beef into inch cubes.; Dredge thoroughly with flour.; Using a little suet to prevent sticking.; Add sufficient hot water to cover the meat.

From Selection and preparation of food, 1907

Potatoes require less time for cooking.

Presented as published in 1907. 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

685Calories

98 gProtein

0 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories685 kcal

Protein98 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol299 mg

Sodium299 mg

Potassium1520 mg

Calcium64 mg

Iron9.8 mg

Magnesium91 mg

Phosphorus934 mg

Zinc24 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A4.5 mcg

Vitamin E0.8 mg

Vitamin K6.4 mcg

Vitamin B62.5 mg

Vitamin B1212 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)25 mg

Folate23 mcg

Choline279 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 12. The excerpt below is the record exactly as published.

Brown Stew. Cut lean beef into inch cubes (neck beef will be found quite satisfactory) . Season each piece, dredge thoroughly Laboratory Manual $7 with flour, and brown on all sides in a frying pan, using a little suet to prevent sticking and to give necessary fat. Add sufficient hot water to cover the meat

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