How to Stew Beef

Stewing is a method of preparing meat by extracting juice to flavor gravy,
and retaining the juice in the remainder by searing the meat.

In selecting meat for a stew the cheaper pieces may be used, although
it is well to bear in mind that a cheap piece of meat which contains much
refuse may be less economical than a higher-priced one, all of which is
eatable. The cuts which may be used are usually selected from beef, lamb,
mutton, or veal, and are the plate, naval, neck, shoulder, lower part
of the round, etc.

In preparing meat for a stew, wipe and cut into suitable pieces for serving.
Meanwhile, divide into two portions; add cold water to one portion and
heat to the boiling point. Brown the other portion in a little fat in
a frying pan. Then add it to the water and meat. The whole should be cooked
slowly for three hours, or until the meat is tender. It is better to select
meat with some bone and fat, as it makes a richer stew than one made with
lean meat. Onions, turnips, carrots, parsnips, and potatoes are the vegetables
commonly used in stews. The vegetables should be cut into half-inch cubes
or thin slices, not over a quarter inch thick, and added the last hour
of cooking. The potatoes should, however, be parboiled five minutes, then
added to the stew, allowing twenty minutes for the cooking. Salt and pepper
are the usual seasonings, although parsley, one or two cloves, celery
salt, or ketchup may be added to give variety. A nice way is to cook the
vegetables separately.

BEEF STEW

  • 2 pounds beef
  • 1 carrot
  • 3 tablespoons flour
  • water
  • 2 onions, sliced
  • 1 turnip
  • 6 potatoes
  • Salt and pepper

Prepare according to above directions.

BEEF LOAF

Take two pounds of beef (bottom of round) and grind it in a food chopper.
Add three slices of fresh pork, three crackers, two eggs, a half teaspoon
salt, a dash of pepper. Roll all into a nice loaf and cover it with sliced
onions, four tablespoons of beef drippings, and a cup of hot water. Bake
one and a half hours.

SOUTHERN BEEF

Take about three pounds of beef (bottom of round will do) ; dredge it
in flour on all sides, and brown nicely in a frying-pan. Then have a large
baking-pan ready, and place the meat in the pan. Add three small carrots,
a small turnip, four onions, teaspoonful of salt, dash of pepper, half
a can tomatoes. Place all in pan and add a pint of water. Cover pan and
cook in a moderate oven for about three hours. To serve: Slice beef and
place vegetables around it on a platter. Thicken the gravy and serve hot.

BEEF STEW

Take one or two pounds of cheap steak, cut in small pieces, fry a delicate
brown in pork fat, then pour on boiling water until well covered. Simmer
gently one hour, then add one or two onions sliced. Cook until done, which
will require about three and a half hours altogether. Serve with either
baked or boiled potatoes.