Ingredients Jump to Instructions ↓

  1. 3 lbs. beef stew meat

  2. 3 qts. cold water

  3. 1 large onion

  4. 1 tablespoon salt

  5. 1 saltspoon pepper

  6. 1 slice carrot

  7. 1/2 slice turnip

  8. 2 potatoes

  9. 1 pint split peas

Instructions Jump to Ingredients ↑

  1. Instructions Cut beef into 1 inch cubes and sprinkle with salt and pepper. Sear it in some of the fat, dredge with flour and brown, add water and cook four hours. When it begins to boil, skim and remove fat. Cook the peas in another kettle in water to cover. As the water boils away, replenish with water from the meat. Keep the meat covered with water and, when half-done, add the vegetables, cut fine, and the seasoning. When ready, serve the meat by itself. Rub the peas through a puree strainer and, after removing the fat from the meat liquor, add the peas to the latter. Season to taste and serve very hot. .


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