Beef Stew with Peas Recipe ingredients

• 3 lbs. soup meat
• 3 qts. cold water
• 1 large onion
• 1 tablespoon salt
• 1 saltspoon pepper
• 1 slice carrot
• ½ slice turnip
• 2 potatoes
• 1 pint split peas

To prepare this Beef Stew with Peas Recipe, first choose the meat from the under part of the round, face of the rump, aitch-bone or the remainder of roast beef. Remove all the slivers of bone, trim and wipe the meat, cut it into 1 inch cubes, sprinkle with salt and pepper. Sear it in some of the fat, dredge with Gold Medal flour and brown, add water and cook it four hours. When it begins to boil, remove the scum and fat. Cook the peas in another kettle in water to cover, and as the water boils away replenish with water from the meat. Keep the meat covered with water and when half done add the vegetables, all cut fine, and the seasoning. When ready, serve the meat by itself. Rub the peas through a puree strainer and, after removing the fat from the meat liquor, add the peas to the latter. Season to taste and serve very hot.