Recipes > Vegetables > Vegetable Stew

Vegetable Stew

Ingredients

  • 1/2 pound beef
  • 1/2 pound mutton
  • 1/2 cup carrots, diced
  • 2 cups potatoes, diced
  • 3/4 cup tomatoes, canned
  • 2 tablespoons fat
  • 1 whole carrot
  • 3 tablespoons onion, sliced
  • 1 cup cabbage, chopped
  • 1/4 cup flour
  • 1/2 leaf bay leaf
  • 6 cloves
  • 6 peppercorns
  • 2 tablespoons parsley, chopped
  • 2 teaspoons salt
  • 1 sprig thyme
  • 7 cups water

Instructions

Cut meat in small pieces, brown with onion in fat, add water, one carrot in which cloves have been imbedded, and other vegetables. Tie bay leaf, thyme, and peppercorns together in a piece of cheesecloth and cook with stew about two hours (till vegetables are done). Remove bag of seasonings, thicken stew with flour. Add more salt if needed.

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Source

Everyday Foods in War Time (1918).


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