Oven Stew

Ingredients

• 1½ pounds lean beef, cut in 1-inch cubes
• 1 onion, sliced
• 8 slices carrot, ¼ inch thick
• 2 sprigs parsley
• 1½ teaspoons salt
• ¼ teaspoon peppercorns
• 2 cups hot water
• 2 cups tomatoes, cooked or canned
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup peas, cooked or canned

Method

1. 1

   Put meat in baking dish or bean pot and add onion, carrot, parsley, salt, peppercorns, hot water, and tomatoes.

2. 2

   Cover and bake for 1½ hours in slow oven (250° F.).

3. 3

   Half an hour before serving, thicken with butter worked until creamy and mixed with flour, and add peas.

4. 4

   Remove onion, carrot, parsley, and peppercorns.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 113. The excerpt below is the record exactly as published.

OVEN STEW 14% pounds lean beef, cut in 14 teaspoon peppercorns 14-inch cubes 2 cups hot water 1 onion, sliced 2 cups tomatoes, cooked or canned 8 slices carrot, 14 inch thick = ‘3 tablespoons butter 2 sprigs parsley 3 tablespoons flour 1% teaspoons salt 1 cup peas, cooked or canned Put meat in baking dish or bean pot and add onion, carrot, pars- ley, salt, peppercorns, hot water, and tomatoes. Cover and bake 31% hours in slow oven (250° F.). Half an hour before serving, thicken with butter worked until creamy and mixed with flour, and add peas. Remove onion, carrot, parsley, and peppercorns. 274. THE BOSTON COOKING-SCHOOL COOK BOOK POT ROAST OF BEEF 4- to 6-pound piece of beef Salt, pepper, and flour (for suitable cuts, see p. 262) 3 tablespoons beef fat 16 cup water Rub meat with salt, pepper, and flour. Brown all sides in fat. Slip low trivet under meat, add water, cover tightly, and simmer until tender (about 3 hours). Turn occasionally. If desired, add vegetables last hour of cooking. For gravy, skim off 2 tablespoons fat, add 2 tablespoons flour, and cook and stir until well blended and slightly browned. Add’ 1 cup of meat stock or cold water. Stir until smooth. Season with salt, pepper, and chopped parsley. POT ROAST, AMERICAN STYLE 4 pounds beef 14 cup hot water Salt, pepper, flour Boiled, sliced carrots or cauliflower 2-inch cube fat salt pork Boiled potatoes, cut in eighths Rub meat with salt and sprinkle with pepper. Try out pork and brown meat in fat. Place in casserole with water, cover, and cook 4 hours in slow oven (250° F.), adding more water as needed and turning 3 times during the cooking. Remove meat to hot serving dish, surround with vegetables. Pour melted butter over vegetables and garnish with parsley. Serves 10 or 12. BEEF STEW WITH DUMPLINGS Aitchbone, weighing 5 pounds ¥ small onion, cut in thin 4 cups potatoes, cut in slices quarter-inch slices 4 cup flour Turnip | 24 cup each, cut in Salt and pepper Carrot { half-inch cubes Wipe meat, remove from bone, cut in 14-inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying pan. Add meat and stir con- stantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying pan with boiling water, add bones BEEF 275 sawed in pieces, cover with boiling water, and boil 5 minutes. Reduce heat and cook until meat is tender (about 3 hours). Add carrot, turnip, and onion, with salt and pepper last hour of cooking. Half an hour before stew is done, add potatoes. Remove bones, large pieces of fat, and then skim. Thicken with 14 cup flour, mixed with }4 cup cold water. Cook 5 minutes. Pour into deep hot platter and surround with dumplings. Serves 8 generously. Dumplings 2 cups flour Y teaspoon salt 4 teaspoons baking powder 34 cup milk Mix and sift dry ingredients. Add milk gradually. Toss on floured board, pat, and roll out half an inch thick. Shape with biscuit cutter, dipped in flour. Place close together in buttered steamer, cover closely, and steam 12 minutes. Makes 12 to 15. With a little more milk added, mixture may be dropped by spoon- fuls and cooked on top of stew. If necessary, remove some of liquid so that dumpling may rest on meat and potato and not settle into liquid. Keep closely covered. HUNGARIAN GOULASH 2 pounds beef, cut in 14-inch cubes 11% cups potato cubes 1 quart boiling water or stock 1 large onion, chopped fine 2 cloves garlic 3 tablespoons butter 2 teaspoons paprika 3 tablespoons flour 1% teaspoon marjoram, if desired Melt butter, add onion and cook until tender and slightly brown. Add meat and cook 5 minutes. Add flour and seasonings. Stir until well blended. Add water or stock or part tomato juice. Cook slowly until tender (about 1 hour). Twenty minutes before serving, add potato cubes. With Vegetables. Twenty minutes before serving, add tiny whole carrots, whole green beans, small onions, or lima beans. Season with 14 teaspoon marjoram. Five minutes before serving, add tomato wedges or 1 cup stewed tomatoes. If desired, cook with onion, 1 tablespoon chopped green pepper. With Veal. Use veal or half veal and half beef. 276 THE BOSTON COOKING-SCHOOL COOK BOOK ENGLISH STEAK AND KIDNEY PIE 14% pounds top round steak 14 tablespoons Worcestershire 3 lamb’s kidneys Sauce 1% sliced onions 2 tablespoons flour 2% tablespoons butter 1% teaspoon salt 14% cups boiling water 1% teaspoon pepper Wipe steak, remove fat, and cut lean meat in 34-inch cubes. Soak, pare, trim, and cut kidneys in 44-inch cubes. Try out fat removed from steak; add onion and stir constantly till well browned. Add 1 tablespoon butter, beef, and kidneys and stir constantly until entire surface of meat is well seared and browned; then remove to’ stewpan. To fat remaining in pan add boiling water and strain; add Worcestershire Sauce, salt, and pepper. Pour over meat, cover tightly, and let cook over low heat until meat is tender. Strain off liquid remaining in pan and thicken with remaining butter and flour mixed together. When meat is cold, turn into baking dish (having a half-inch rim) in the center of which is placed an earthen cup, and pour over half the sauce, reserving the remainder to serve with the pie. Place on rim of dish a 34-inch strip of Puff Paste (p. 618), brush over with cold water, and put on cover of paste from the center of which a circular piece has been cut. Garnish with a braid of paste and 4 diamond-shaped pieces. Around edge make a row of parallel creases, 14 inch apart, using the back of a knife. Between each 2 creases, snip paste 3 times with scissors. Bake in hot oven (450° F.). This dish may be served as a stew or with a baking-powder biscuit crust. PRESSED BEEF FLANK Beef flank Salt Boiling water Y% teaspoon peppercorns

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