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Stewed Beef
From The new practical housekeeping, 1890
Serves 4
Onions may be omitted; can add sliced potatoes for Irish stew.
Presented as published in 1890. 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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 393. The excerpt below is the record exactly as published.
Stewed Beef. — Peel and cut two' large onions into thin slices, put in stewpan with two tablespoons butter, set over slow fire ana stir until brown, but not in the least burnt, add teaspoon browned flour, mix smoothly, moisten with a half pint broth, or water with a small piece of glaze, and add three saltspoons salt, or less if broth was salted, two of sugar and one of pepper. Put in thin slices of cold lean beef, set on back of stove five minutes to heat through and serve on very hot dish garnished with fried potatoes or croutons. The onions may be omitted and a tablespoon Chili sauce
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