Any of the pieces of BEEF just mentioned may be used with vegetables of various kinds to make BEEF stew. Also left-over pieces of a ROAST or a steak may be utilized with other meats in the making of this dish. If the recipe here given is carefully followed, a very appetizing as well as nutritious stew will be the result.
(Sufficient to Serve Eight)
- 4 lb. BEEF
- 2/3 c. diced carrots
- 2 Tb. salt
- 1 small onion, sliced
- 1/4 Tb. pepper
- 3 c. potatoes cut into 1/4 in. slices
- 2/3 c. diced turnips
- 2 Tb. flour
Wipe the meat and cut it into pieces about 2 inches long. Try out some of the fat in a frying pan and brown the pieces of meat in it, stirring the meat constantly so that it will brown evenly. Put the browned meat into a kettle with the remaining fat and the bone, cover well with boiling water, and add the salt and pepper. Cover the kettle with a tight-fitting lid. Let the meat boil for a minute or two, then reduce the heat, and allow it to simmer for about 2 hours. For the last hour, cook the diced turnips, carrots, and onions with the meat, and 20 minutes before serving, add the potatoes. When the meat and vegetables are sufficiently cooked, remove the bones, fat, and skin; then thicken the stew with the flour moistened with enough cold water to pour. Pour into a deep platter or dish and serve with or without dumplings.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)