Stew, Oven

Ingredients

• Two or three pounds of beef shin
• half an onion
• one carrot
• about a tablespoonful of browned flour
• one-half cup of tomato

Method

1. 1

   Brown meat and vegetables in a kettle.

2. 2

   Dredge with flour and salt, add cloves, tomato, and bone pieces.

3. 3

   Cook in the oven for three to four hours, adding potatoes one hour before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 27. The excerpt below is the record exactly as published.

Stew, Oven. — Two or three pounds of beef shin are selected, the bone being broken into three or four pieces. After wiping with a damp cloth, remove all the meat from the bone and cut into small pieces for serving. Scrape the marrow from the bone and place in a kettle, and in it brown first the meat, then the vegetables cut in cubes — half an onion and one carrot. Now dredge well with flour and salt, adding about a tablespoon- iul of browned flour to give color. Add one or two whole cloves, one- half cup of tomato

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