Brown Stew

Ingredients

• three pounds nice stewing beef
• two tablespoonfuls flour
• one quart boiling water
• one and a half teaspoonfuls salt
• quarter teaspoonful pepper
• one onion chopped fine
• four tomatoes cut in pieces
• three cups flour
• three level teaspoonfuls baking powder
• one of salt
• just enough milk or water to make a soft dough

Method

1. 1

   Trim and cut beef into cubes.

2. 2

   Melt fat, brown meat, then add flour and boiling water.

3. 3

   Simmer for two hours, adding tomatoes one hour before done.

4. 4

   For dumplings, mix flour, baking powder, salt, and enough milk or water to make a soft dough.

5. 5

   Roll out, cut into biscuits, and place on top of stew.

6. 6

   Cook covered for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 25. The excerpt below is the record exactly as published.

BROWN STEW. Three pounds nice stewing beef, trim, and cut into inch cubes, put the fat that has been trimmed of in a sauce pan to melt. When melted take out the cracklings,.dust the meat with two tablespoonfuls flour, and brown it quickly in the hot fat. Now draw it to one side of stove, and add two more tablespoon- fuls flour, mix and add one quart boiling water; stir until boil- ing, add one and a half teaspoonfuls salt, quarter teaspoonful pepper, one onion chopped fine. Cover the sauce pan and sim- mer slowly for two hours. One hour before the stew is done add four tomatoes cut in pieces. ‘Twenty minutes before dinner time put three cups flour into a bowl, three level teaspoonfuls baking powder, one of salt, mix and add just enough milk or water to make a soft dough

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