Civil War Commissary Beef Stew
User Reviews
5
Civil War Commissary Beef Stew
Description
The Civil War Commissary Beef Stew starts with searing beef stew meat to create a browned exterior that builds flavor. The beef is then simmered in water with a variety of substantial vegetables including potatoes, carrots, onions, parsnips, and leeks, which contribute both body and a mix of earthy and mildly sweet notes. A flour and water mixture is stirred in to thicken the broth gradually. The gentle simmer lasting over three hours allows the meat to become tender and the vegetables to break down slightly, enriching the broth. Vinegar is added near the end to subtly brighten the stew's flavor profile without overpowering the natural savoriness. The resulting texture is a combination of tender chunks of beef and soft yet intact vegetables in a thickened, flavorful broth.
This stew serves as a warming and robust main dish. Given the traditional root vegetables, it pairs well with rustic bread or cornbread to soak up the juices. The inclusion of optional turnips or salsify can add variety to the vegetable mix. The lengthy cook time requires planning but results in a stew with deep, comforting flavors that reflect an old-fashioned style of cooking.
Ingredients
- 2 pounds beef stew meat cut into 2-inch chunks
- 2 tablespoons pork fat vegetable oil can be subbed to make kosher, or lard
- 3 quarts water
- 4 potato medium, peeled and cut into large chunks
- 3 carrot large, peeled and cut into large chunks
- 2 onion peeled and cut into large chunks
- 2 parsnip peeled and sliced
- 1 leek trimmed, sliced, and rinsed clean
- 1/4 cup flour
- salt
- black pepper
- 1 tablespoon vinegar
Optional Ingredients
- turnips or salsify, chopped
Instructions
- Sprinkle the stew meat with salt and pepper. Heat the fat in a skillet over medium high heat. Add the meat and sauté for a few minutes, stirring frequently, till well browned, but not fully cooked.
- Transfer the browned meat to a large pot and cover with 3 quarts (12 cups) of water. Bring to a boil. Skim the fat that rises to the surface. Add the potatoes, carrots, onions, parsnips and sliced leek to the pot.
- In a small bowl, whisk together the flour with 1/2 cup cold water till a thick, smooth liquid forms.
- Slowly stir the flour water into the stew pot. Season the pot with salt and pepper (I used 1 1/4 tsp of salt and 1/2 tsp black pepper; use more or less to taste if you prefer). Bring to a boil.
- Reduce the heat a low simmer. Let the stew simmer for 3 1/2 hours, stirring periodically and skimming any fat that rises to the top. If the stew becomes too thick over time, you can add additional liquid to thin it out as needed.
- At the end of cooking, the meat should be very tender and the sauce rich and thick. Remove from heat and stir in the vinegar. Season with additional salt and pepper to taste, if desired. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 91mg | 30% |
| Sodium | 92mg | 4% |
| Potassium | 970mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4005IU | 80% |
| Vitamin C | 23.4mg | 26% |
| Calcium | 84mg | 8% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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