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COMMENT:
A lot of one-pot meals were made during the time of the Civil War,
because of the lack of time, cooking area and variety of ingredients.
Soldiers received salt pork, fresh or salted beef, coffee, sugar,
salt, vinegar, hardtack, dried fruit and dried vegetables. If the
meat was poorly preserved, the soldiers would refer to it as "salt
horse." Sometimes they would receive fresh vegetables such
as carrots, cabbage and potatoes.
INGREDIENTS:
- 1 (3-4 pound) beef roast, cut into 1-inch cubes
- ½ cup bacon drippings
- 2 cups diced onion
- 1 cup diced celery
- 3 quarts water
- 4 medium potatoes, diced
- 3 large carrots, sliced
- 4 cups chopped cabbage
- 2 tsps salt
- 1 tsp pepper
METHOD:
In a 5-quart Dutch oven, melted bacon drippings. Add beef and brown
completely. Add onions and celery and sauté until onions
are slightly browned, about 5-10 minutes. Add water and bring to
a boil. Boil meat at a continuous rolling boil for about 1½
hours or until beef is tender. Skim any foam that forms on the surface
of the water and discard. Add potatoes, carrots, cabbage and seasonings
and simmer until potatoes start to break up and thicken the stew,
about 15-20 minutes. If stew is a little too thin for your taste,
mix 1 tbsp of flour and ¼ cup of water until dissolved and
add to the stew while it is simmering. Season to taste with more
salt and pepper if necessary.
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