To Stew Beef

Ingredients

• the same portions of beef as of veal
• a teaspoonful of salt
• just sufficient hot water to cover it
• a teaspoonful of sugar
• two or three cloves

Method

1. 1

   Remove the outer skin, cut the meat in pieces suitable for serving, put in a stew-pan with salt and hot water to cover, cover closely, and let cook until tender.

2. 2

   Drain the broth, remove grease, add flour and butter stirred to a smooth paste, season, pour over the meat, simmer ten minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 37. The excerpt below is the record exactly as published.

To Stew Beef. — Select the same portions of beef as of veal. Remove the outer skin, cut the meat in pieces suitable for serving, put in a stew-pan or kettle with a teaspoonful of salt and just sufficient hot water to cover it, cover closely, and let cook until tender. Beef, if young, will stew in three hours, but if old and tough five or six hours' stewing may be required to cook it perfectly. It is always best, however, in stewing meats to allow sufficient time, as the stew when done can generally be kept warm for several hours without detri- ment. When the beef is cooked drain the broth from it, remove the grease from the broth, add the necessary " Stewing. 87 quantity of flour and butter stirred to a smooth paste, and, as soon as the flour is uniformly mixed with the broth, season to taste with sah and pepper, pour over the meat, simmer ten minutes, and serve. For flavoring stewed beef an onion, a tomato, a teaspoonful of sugar, and two or three cloves

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