Beef Stew

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • lbs. beef
  • 2 tablespoons beef drippings
  • ½ onion
  • 2 potatoes
  • ¼ cup turnip, cut up
  • Salt and pepper
  • ¼ cup carrots, cut up
  • ¼ cup flour
  • Water to cover dumplings


    Wipe the meat, remove all the small pieces of bone, and cut into small pieces. Put the larger bones and tough meat into the kettle and cover with cold water. Dredge the rest of the meat with flour, pepper and salt, and brown it in the melted fat in the frying pan. Brown the onions also. Then put the meat and onions into the kettle and let it simmer 2 or 3 hours or until the meat is tender. Half an hour before serving add the other vegetables; 15 minutes before serving add the Dumplings. Cook 15 minutes. When done take out the dumpling, remove the pieces of bone and fat. If necessary thicken the gravy with flour and add some pepper and salt. One-half cup strained tomatoes can be added, if liked.