{"id":6207,"slug":"homemade-beef-stew","title":"Homemade beef stew.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three pounds of rump, hip, or flank beef","Two chopped onions","Three ounces of butter","Two tablespoonsful of flour","Hot water","A bouquet garni","One pound of potatoes","One cup of purée of tomatoes","Chopped parsley"],"ingredients_norm":["rump hip or flank beef","onion","butter","tablespoonsful of flour","hot water","bouquet garni","potato","puree of tomato","parsley"],"steps":["Cut the beef into squares two inches thick.","Season the meat and simmer in sauce pot with two chopped onions and three ounces of butter.","When brown add two tablespoonsful of flour and simmer again.","Then add hot water enough to cover the meat, and a bouquet garni.","Cook for one hour and then add one pound of potatoes cut in squares one inch thick, and leave on fire until potatoes are soft.","Take out the bouquet, add one cup of purée of tomatoes and boil for five minutes.","Serve with a sprinkle of chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w121:23","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"56402eb3c5941794ec0a690645257e0a079618610960434cb76022d1d11f6b74","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/homemade-beef-stew"}