Recipe: Meat Stew with Vegetables and Variations (General Foods, 1943)

MEAT STEW WITH VEGETABLES

Allow 1 pound meat or 1 1/2 pounds meat and bones for 6 servings. Trim bits of fat from meat and heat them slowly in heavy deep skillet or kettle. Use kettle that can be tightly covered.

Cut meat in uniform pieces (about 1 1/2 inches), dredge well with salted flour, and brown well in fat in kettle, turning to brown all sides.*

Add water to cover meat, cover kettle tightly, and let simmer until meat is tender. Do not boil. Veal, pork, and lamb take 1 1/2 to 2 hours; beef, 2 1/2 to 3 hours.

To add vegetables, cut onions, potatoes, celery, carrots, or other vegetables in slices, cubes, or strips. Add to stew to cook with meat during last 30 to 45 minutes. Add seasonings to taste. Cooked vegetables may be used, but should be added only during the last 5 minutes of cooking.

To thicken, stir in flour and water paste, being to a boil, and boil gently until thickened, stirring constantly. (For paste, use 2 tablespoons flour and 2 to 3 tablespoons water per cup gravy.)

*For a light stew (usually lamb) meat is not browned or floured. But stew must he thickened before serving.

GOOD FLAVOR COMIINATIONS

BEEF STEW:
Choose cuts from neck, brisket, flank, shank. chuck, or heel of round.
For vegetables, choose from onions, carrots, turnips, celery, potatoes, green beans, cabbage, Or use tomatoes as part of liquid.
For seasonings, choose from ground black pepper, green bell pepper, minced celery tops, carrot tops, or parsley, garlic, paprika, chili powder, Worcestershire sauce, ketchup, vinegar, clove, basil.

VEAL STEW:
Use cuts from neck, shoulder, shank, breast, flank.
For vegetables, choose from onions, green beans, parsnips, cauliflower, carrots, potatoes, celery, tomatoes, celery root.
For seasonings, choose from green bell pepper, bay leaf, celery tops, paprika, nutmeg, marjoram, savory.

LAMB STEW:
Choose cuts from neck, shank, breast, or shoulder.
For vegetables, choose from onions, carrots, peas, potatoes or rice, celery, Lima beans, tomatoes, cauliflower, parsnips, leeks.
For seasonings, choose from ground black pepper, dried mint, curry powder, thyme, savory, ketchup, minced carrot tops.

PORK STEW:
Use cuts from shoulder or neck, or any lean pork.
For vegetables, choose from green beans, onions, potatoes, sweet potatoes, turnips, cabbage, Lima beans, celery.
For seasonings, choose from ground black pepper, paprika, chili powder, sage, parsley, celery tops, bay leaf, clove.

WAYS TO SERVE STEWS

WITH VEGETABLES:
Stews may be cooked without vegetables, then serve with carrots, turnips, or other vegetables.

WITH POTATOES:
If potatoes are not cooked in stew, serve mashed, boiled, or baked potatoes to accompany stew, or serve sweet potatoes with pork or lamb stew.

WITH NOODLES, MACARONI:
Serve stew with well-seasoned noodles, macaroni, or spaghetti instead of potatoes.

MEAT PIES:
Meat pies may be made by turning stew into baking dish and topping with a Meat pie crust. Bake in hot oven (450 degree F) 20 minutes, or until crust is browned.

SHEPHERD'S PIE:
Turn stew into baking dish. Pile fluffy mashed potatoes on stew, sealing to edge of dish and leaving an opening for steam. Brush with melted fat. Brown in hot oven or broiler.

STEW WITH DUMPLINGS:
Drop dumpling batter by tablespoons or balls on simmering stew 15 minutes before serving. Cover kettle very tightly and cook 12 to 15 minutes.

From: Recipelink.com
Source: Recipe booklet: Recipes for Today, General Foods Corporation, 1943