- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
This recipe for Captain Sanderson's Comissary beef stew, is an adaption of an original beef stew fed to the Union Army.
2 lbs beef stew meat, cut into 2 inch chucks
2 tablespoons pork fat or lard (vegetable fat can be substituted)
3 quarts plus 1/2 cup water
4 medium potatoes, peeled and cut into large chunks
2 onions, peeled and cut into large chunks
3 large carrots, peeled and cut into large chunks
2 parsnips, peeled and sliced
1 leek, trimmed, sliced, and rinsed clean
1/4 cup flour
salt and pepper
1 tablespoon vinegar
optional ingredients chopped turnips or salsify
Sprinkle the stew meat with salt and pepper. Heat the fat in a skillet over medium high heat. Add the meat and saute 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. If you have turnips or salsify, add now too,
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 ( recommend 1 1/2 teaspoon salt and 1/2 teaspoon pepper or more or less to taste). Bring to a boil.
Reduce the heat to 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, you can add additional liquid to thin.
At the end of cooking, the meat should be very tender and sauce rich and thick. Remove from heat and stir in vinegar. Season with additional salt and pepper to taste. Serve hot.
2 lbs beef stew meat, cut into 2 inch chucks
2 tablespoons pork fat or lard (vegetable fat can be substituted)
3 quarts plus 1/2 cup water
4 medium potatoes, peeled and cut into large chunks
2 onions, peeled and cut into large chunks
3 large carrots, peeled and cut into large chunks
2 parsnips, peeled and sliced
1 leek, trimmed, sliced, and rinsed clean
1/4 cup flour
salt and pepper
1 tablespoon vinegar
optional ingredients chopped turnips or salsify
Sprinkle the stew meat with salt and pepper. Heat the fat in a skillet over medium high heat. Add the meat and saute 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. If you have turnips or salsify, add now too,
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 ( recommend 1 1/2 teaspoon salt and 1/2 teaspoon pepper or more or less to taste). Bring to a boil.
Reduce the heat to 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, you can add additional liquid to thin.
At the end of cooking, the meat should be very tender and sauce rich and thick. Remove from heat and stir in vinegar. Season with additional salt and pepper to taste. Serve hot.