Title

Beef Stew for Six

Subject

beef

kidney suet

potatoes

carrots

onions

celery

flour

sugar

summer savory

sweet basil

thyme

peppercorns

Jamaica ginger

salt

water

Description

Card 1 Front:

BEEF STEW FOR SIX

By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year.

2 pounds mature beef, trimmed 6 or more small onions
of bone, fat and most of the 2 stalks celery in 1/4 inch slices
gristle, from chuck, round, shoul- flour
der, arm or rump. 1 tsp. sugar
1/4 pound kidney suet 1/8 tsp. summer savory
6 or more small potatoes, or large 1/8 tsp. sweet basil
ones may be cut in cubes 1/4 tsp. thyme
6 small carrots, or 3 large ones cut 2 to 4 peppercorns
in 1-inch pieces 1 tsp. ground Jamaica ginger
2 tsp. salt

RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.

(See other side)

Card 1 Back:

Use a heavy pan provided with a tight cover, preferably a Dutch oven.
Fry the suet at a moderate temperature and remove the cracklings.
Cut the meat in one inch squares about 1½ inches long. Brown care-
fully on all sides in the rendered fat, not letting it get too hot. Dredge meat
with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling
water, cover tightly, and simmer (no boiling) for one and ½ hours.
Peel the onions, hold them in scalding water for five minutes and drain.
Add to stew with the seasonings and other vegetables and simmer one hour
longer. If necessary more water can be added. If steam escapes, kettle is
too hot.
Taste and correct seasoning before serving.

---

# Beef Stew for Six

*Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955*

*Serves 6*

## Ingredients

- 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump
- 1/4 pound kidney suet
- 6 or more small potatoes, or large ones cut in cubes
- 6 small carrots, or 3 large ones cut in 1-inch pieces
- 6 or more small onions
- 2 stalks celery, in 1/4-inch slices
- Flour (for dredging)
- 1 tsp. sugar
- 1/8 tsp. summer savory
- 1/8 tsp. sweet basil
- 1/4 tsp. thyme
- 2 to 4 peppercorns
- 1 tsp. ground Jamaica ginger
- 2 tsp. salt
- 1 pint boiling water (plus more as needed)

## Instructions

1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings.
2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot.
3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again.
4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours.
5. Peel the onions, hold them in scalding water for five minutes, and drain.
6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot.
7. Taste and correct seasoning before serving.

Source

RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay)

Date

1955

Contributor

Mrs. Ralph W. Snyder

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0007-20260618-0075

Coverage

Idaho, US

Washington