Recipe: Beef Stew

Cut two and one-half pounds of stewing BEEF in two-inch pieces and then roll in flour and brown in hot fat; then add three pints of boiling water. Bring to a boil and cook slowly for one hour; then place in a Saucepan

  • Two cups of flour,
  • One-half teaspoon of pepper,
  • One teaspoon of salt,
  • One tablespoon of baking powder.

Rub between the hands to mix and then add three-quarters cup of cold water to form a dough. Make into balls between the hands and then drop into the stew. Cover closely and boil fast for twelve minutes. Now remove the lid and cook for three minutes longer. Then season and serve.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Beef Stew

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)

Recipe: Irish Beef Stew

Season a piece of fat beef; put in a stew-pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and 1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and 1 cup of tomatoes; season with salt and pepper. Let all cook until done. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Hungarian Beef Stew

Cut beef into small pieces. Heat some dripping in a Saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the Sauce with flour, mixed in 1/2 cup of milk. Let cook a few minutes and serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)