Author's Note
Karla’s Stew
Savor the Richness of a Timeless Classic: Hearty Beef or Lamb Stew
Transport yourself back in time with this robust and flavorsome stew, a dish steeped in history. Crafted with the simplicity and resourcefulness characteristic of wartime cooking, this recipe offers a delightful blend of heartiness and comfort.
This recipe is more than just a meal; it's a culinary journey through history, a testament to the enduring power of comfort food, and a tribute to the resilience of those who cooked with heart during the hardest of times.
Ingredients
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1 pound beef or lamb, cubed 1
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2 tablespoons fat 2
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1 onion, quartered
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2 carrots, sliced
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2 potatoes, in chunks
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2 cups beef or vegetable broth
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1 tablespoon flour
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Salt and pepper to taste
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Herbs like thyme or bay leaves (if available)
# indicates possible substitutions
Substitutions
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For: 1 pound beef or lamb, cubed use: Meat was hard to come by during the war so this recipe was often made as a vegetarian dish
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For: 2 tablespoons fat use: Dripping, lard, or vegetable oil
Instructions
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In a large pot, heat the fat over medium heat. Add the diced meat and brown it on all sides.
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Add the diced onions and cook until they become translucent.
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Sprinkle the flour over the meat and onions, stirring well to coat. This helps to thicken the stew.
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Pour in the broth and stir to combine. Bring the mixture to a simmer.
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Add the sliced carrots, diced potatoes, salt, pepper, and any herbs you have available.
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Cover the pot and let it simmer on low heat for about 1-2 hours, or until the meat and vegetables are tender. Adjust the seasoning as needed and serve the stew hot.
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours, 30 minutes
Serves: 6 Servings
Category: Dinner
Cuisine: International
Updated: 4 months ago