Green Tomato Meat Stew
Ingredients
- 1 pound chuck, cubed
- 1/2 onion, chopped
- 1 teaspoon salt
- 3 1/4 cup water
- pepper
- 3 medium-sized green tomatoes
- 1 tablespoon flour
- 2 tablespoon fat, beef fat may be used
- 2 cup cubed potatoes
- 1 1/2 cup sliced carrot
Directions
- Boll meat in mixture of salt, pepper, and 2 tablespoons of the flour.
- Brown in the fat.
- Add onion; cook until lightly browned.
- Pour in 2 cups of the water, cover, and simmer about 1 hour or until meat is almost tender.
- Wash, remove stem ends, and quarter the tomatoes; add with potatoes, carrots, and 1 cup water to the meat.
- Cover and cook until vegetables and meat are tender.
- Add more water as needed.
- Blend remaining 2 tablespoons flour with the 1/4 cup water; add to stew, and cook until slightly thickened.
Other Information
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Ingredients: chuck, onion, salt, water, pepper, green tomato, flour, fat, potato, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
See Also
Beef and Vegetable Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea
Equipment: measuring cups, measuring spoons, pot, knife
Country Kitchen Brown Stew
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Soup
Ingredients: beef chuck, water, Worcestershire sauce, fat, lemon juice, onion, garlic, pepper, bay leaf, sugar, salt, potato, paprika, carrot, allspice
Equipment: measuring cups, measuring spoons, stove, knife
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Glorified Hash
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: onion, salad oil, potato, beef, salt, pepper, Worcestershire sauce, water, flour
Equipment: measuring cups, measuring spoons, skillet
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove