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Spanish Beef Stew

Name: Spanish Beef Stew
Yield: 1 servings
Ingredients: one can of roast beef; one-half can of tomatoes; two onions; one-half red pepper

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

one can of roast beef
one-half can of tomatoes
two onions
one-half red pepper

Method

Take roast beef, add tomatoes, onions, and red pepper.
Cook until quite thick.

Nutrition per serving

393Calories

47 gProtein

31 gCarbs

9 gFat

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 1. The excerpt below is the record exactly as published.

SPANISH BEEF STEW. Mrs. George E. Decker, Box No. 642, Pasadena, Cal. —Take one can of roast beef, add one-half can of tomatoes, two onions, one-half red pepper

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