To Stew Fresh Beef

Name: To Stew Fresh Beef
Ingredients: 4 pounds fresh beef, free from bone.; ^ pound onions.; 1 pound potatoes.; i pound carrots.; 1 pound fresh or canned tomatoes.; add a tablespoonful of salt.

From Manual for army cooks, 1896

If desired, serve potatoes whole by adding them 20-30 minutes before the stew is done.

Presented as published in 1896. 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

Nutrition per serving

6740Calories

349 gProtein

172 gCarbs

510 gFat

Full nutrition (34 nutrients)

Calories6740 kcal

Protein349 g

Carbohydrates172 g

Fiber30 g

Sugars44 g

Total Fat510 g

Saturated Fat198 g

Monounsaturated Fat229 g

Polyunsaturated Fat13 g

Omega-30.9 g

Cholesterol1488 mg

Sodium22109 mg

Potassium8724 mg

Calcium512 mg

Iron35 mg

Magnesium458 mg

Phosphorus3107 mg

Zinc83 mg

Copper2.1 mg

Manganese1.9 mg

Vitamin D9.1 mcg

Vitamin C150 mg

Vitamin A4023 mcg

Vitamin E7.5 mg

Vitamin K91 mcg

Vitamin B68.2 mg

Vitamin B1236 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)3.3 mg

Niacin (B3)75 mg

Folate295 mcg

Choline1055 mg

Caffeine0 mg

Water2091 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 35. The excerpt below is the record exactly as published.

TO STEW FRESH BEEF. 4 pounds fresh beef, free from bone. ^ j)onnd onions. 1 pound potatoes. i pound carrots. 1 pound fresh or canned tomatoes. Pepper and salt. Time, three hours. It is not necessary to use the choice parts of beef for a stew. Cut the meat into pieces about two inches square. Cut the vegetables into small pieces. Put the meat into a pot with enough cold water to cook it ; add a tablespoonful of salt.

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