Recipe: Savory Brown Stew (1953)

SAVORY BROWN STEW

Some stews are made of all meat, some are part meat and part vegetables. For 5 to 6 generous servings, 2 pounds of lean raw meat without bone makes a good all-meat stew. Browning the .meat gives it richer flavor. For meat and vegetable stew, combine meat and vegetables in any desired proportion. Vegetables are at their best when cooked quickly, so do not add them until the meat is almost if not altogether tender.

Once a stew is made there are many simple attractive ways to serve it. For variety, try a savory stew in a border of riced potatoes, flaky rice, or with dumplings; as filling for hot biscuits in meat shortcake; scalloped with macaroni or spaghetti; or as meat pie under a lid of biscuits, pastry, or mashed potatoes.

The quantity of lean, raw meat called for do not include bone or excess fat.

For a stew, select beef or veal neck, plate, brisket, flank, or shank; or lamb shoulder, neck, flank, or shank.

Cut about 2 pounds of lean raw meat into inch cubes and sprinkle with salt, pepper, and flour. Brown in 2 to 3 tablespoons of fat and add a sliced onion.

Add water to cover, put a lid on partly, and cook slowly until the meat is tender. Lamb or veal will probably cook tender in 1 1/2 to 2 hours; beef may need 2 1/2 to 3 hours.

If the stew is not thick enough by the time the meat is tender, mix 1 to 2 tablespoons flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste with salt and pepper, and add chopped parsley if available.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Meat for Thrifty Meals, Home and Garden Bulletin 27, USDA, 1953