Evening Republican, Volume 20, Number 182, Rensselaer, Jasper County, 31 July 1916 — Brown Stew. [ARTICLE]

Brown Stew.

Two pounds and a half of neck and shoulder of fresh beef cut in small pieces. If too fat, remove some of it, wash meat and put on stove in about two quarts or more of hot water in a good-sized kettle. Add two sliced thin, two good-sized carrots cut in dice, three medium potatoes cut up. Stew should cook about three and a half hours. Don’t boil too hard. Should be quite thick and very dark rich brown in color and not fat. Put In onions, carrots, salt and pepper when you put on the meat; put in potatoes about one-half hour before stew is done.