Beef Stew

Serves 4

📖 From Church Cookbook (Baltimore, 1908) (1908)

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• None 3 tablespoonfuls of flour 4 potatoes 2 onions, sliced water 1 turnip salt and pepper Beef from the neck, shoulder or lower part of the round may be used. Wipe meat with a damp cloth, and cut into 1 J

Step 1. drain and add to stew; cook 20 minutes. Season to taste with

Step 2. salt and pepper, adding boiling water if necessary. There

Step 3. should be enough liquid to reach nearly to the top, but not to cover the vegetables. The stew may be thickened with flour

Step 4. if desired. Dumplings, if used, should be added 10 minutes

Step 5. before the stew is to be served. Place them so they will rest

Step 6. on top of the meat and vegetables. The stew should boil

Step 7. steadily during the 10 minutes required to cook the dumplings.

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