Beef Stew Recipe ingredients

• 2 lbs. lean beef from round, or 2½ lbs. if there is a bone
• 1 qt. of water
• 2 cups potatoes cut in¼ inch slices
• Turnip, Carrot}½ cup each cut in½ inch cubes
• ½ small onion cut in thin slices
• 3 tablespoons Gold Medal flour
• Salt and pepper

To prepare this Beef Stew Recipe, first wipe meat with wet cloth, separate meat, bone and fat; try out some of the fat in frying pan, cut meat into 1 1/2 inch cubes, sprinkle with salt and pepper and dredge with Gold Medal flour. Sear the meat in the hot fat, stirring constantly. When all surfaces are well browned put in the kettle; cover and let boil up once, skim and then simmer for two and one-half hours. Add carrot, turnip and onion the last hour of cooking. Parboil the potatoes and add to stew fifteen minutes before taking from the fire. Remove bone, large pieces of fat, and skim; thicken with 3 tablespoons of Gold Medal flour diluted with enough cold water to pour easily. Let the stew come to a boil again and cook ten minutes.

Mutton, lamb or veal can be cooked in this manner. When veal is used, try out 2 slices of pork, as there will not be much fat on the meat. Lamb and mutton should have some of the fat put aside and butter substituted.