Author's Note

From the pages of The Electrician and the Seamstress, we glimpse into the challenging times of World War II Germany, where resilience and resourcefulness were the order of the day. Kiel, Germany, bore the scars of war, with 90% of the city bombed, making essentials like food a precious commodity. Ration cards became a lifeline, particularly for staples like flour and sugar.

In this backdrop, we meet Karla’s daughter Eve, thrust into responsibilities beyond her years. Her task involved a journey to the store, where the shopkeeper refilled the flour and sugar bags. Money was often scarce, leading to moments of embarrassment when she had to rely on the shopkeeper's generosity, putting food on credit.

Eve's winter adventure included traversing several streetcars to reach her mother's friend's house for a basket of plums. The biting cold prompted Karla, a caring figure in Eve's life, to line her boots with newspapers for added insulation. In these trying times, Karla's husband, Bruno, found himself compensated with food for his labor.

As the war concluded, a different challenge emerged – the absence of a stable currency for several years. The allies worked to establish a new financial order. In the midst of this economic uncertainty, we witness a poignant scene: Eve perched in the front basket of her father's bicycle, clutching two dozen eggs – a unique form of payment for her father's electrical work. This snapshot captures not only the hardships but also the resilience and adaptability that marked the lives of individuals during this historic period.

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
  • 1 pound beef or lamb, cubed 1
  • 2 tablespoons fat 2
  • 1 onion, quartered
  • 2 carrots, sliced
  • 2 potatoes, in chunks
  • 2 cups beef or vegetable broth
  • 1 tablespoon flour
  • Salt and pepper to taste
  • Herbs like thyme or bay leaves (if available)
# indicates possible substitutions
Substitutions
  1. 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
  2. For: 2 tablespoons fat use: Dripping, lard, or vegetable oil
Instructions
  1. In a large pot, heat the fat over medium heat. Add the diced meat and brown it on all sides.
  2. Add the diced onions and cook until they become translucent.
  3. Sprinkle the flour over the meat and onions, stirring well to coat. This helps to thicken the stew.
  4. Pour in the broth and stir to combine. Bring the mixture to a simmer.
  5. Add the sliced carrots, diced potatoes, salt, pepper, and any herbs you have available.
  6. 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: 3 months ago

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