Stew…the best one pot meal! It has meat, vegetables and is so comforting to eat. This stew was called Old Fashioned Meat Stew and passed down through three generations before it was published in 1911. That makes it a really old recipe. I am going to call it Instant Pot Beef Stew (even though I used pork to test the recipe).
I don’t have time to sit and babysit a stew, so I turn to my slow cooker or Instant Pot to make any kind of stew. There is nothing better than putting everything together, pressing a button and coming back to a tasty dinner. This stew recipe interested me because of the parsley. Parsley is really healthy and I don’t use it in my cooking often enough. I used about a half bunch of parsley in this recipe and my kitchen smelled like heaven for a moment. I love the smell of fresh parsley!
The recipe is called meat stew because it lists beef, lamb, veal, mutton and even pork to make it. I’m going to call it beef stew, but I went with pork because I know if it was good with pork, it will even more delicious with beef. One other thing the recipe suggested was adding a bunch of celery. When I set the celery next to all the other ingredients, I thought this would turn into a celery stew with a little meat and potatoes in it. I opted to only use 3 stalks and I chopped them in large chunks since my family doesn’t like eating cooked celery.
This stew turned out very delicious. Since I used pork, the broth is very light. Next time I will make this with beef and I will now be adding at least a little parsley to my stews.
Isn’t this great? The prep time took about 20 minutes to chop all the meat and vegetables. There is something really wonderful about handling raw ingredients and connecting with the way they smell. I was hungry before this was even cooked. The recipe cost me about $7.00 to make. If I had used beef this would have doubled the cost and make it about $14.50.
Vegetables chopped and ready
Old-Fashioned Meat Stew. A more appetizing relish could hardly be found than the old-fashioned meat stew that has been used in our family for three generations (with the exception of the celery my grandmother added to the recipe). We use either beef, lamb, veal or mutton and even port to make it – whichever kind happens to be in the house. Leftover meat is just as nice as fresh meat for the stew. Take 2 1/2 pounds of meat cut in small pieces, 6 medium-sized potatoes diced, 1 bunch of celery cut in 1/2 inch length, 1 scraped onion, 1 carrot sliced thin, a little thyme, a small bunch of parsley cut fine, 2 bay leaves, salt and pepper to taste. Put in saucepan and cover well with water. If fresh beef is used, I let this cook very slowly for 3 hours (except potatoes, adding them 1/2 hour before the stew is done). If fresh lamb, veal, mutton or pork, 2 1/2 hours, and left-over meat from roast, etc., requires only 1 1/2 hours. when done take 1 tablespoonful of flour (sometimes more is needed); mix smooth with cold water; thicken the broth with same – it should be the consistency of cream. This amount will serve 8 persons. For a change I often add a can of good quality tomato pulp, putting this on at the same time as meat, etc., and 10 minutes before serving I add a few small dumplings. Everyone who was eaten my stews pronounce them first class.
Mrs. A. B. Gernand 642, Pitcher Street.
Printed in The Baltimore Sun on April 2, 1911
Instant Pot Beef Stew
- 2 1/2 lbs meat beef, veal, mutton, lamb or pork
- 6 medium potatoes cut into quarters
- 1 medium onion diced
- 1 large carrot sliced thin
- 3 stalks celery
- 1/2 bunch parsley chopped fine
- 1 tsp dried thyme
- 1 tsp Salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp Flour mixed smooth with a little water
Cut the meat into large 2 inch chunks. Peel and cut the potatoes in quarters, dice the onion, slice the carrot and celery. Chop the parsley fine.
Set the Instant Pot to saute and when hot, add the meat and brown on all sides. Cancel the saute when the meat is brown.
Place the cut vegetables on top of the meat and add 3 cups of water. Close the lid and make sure the valve is set to closed. Set the Instant Pot to manual for 30 minutes.
When the time is over, use the quick release to release the pressure. When the lid is removed, cancel and set the pot back to saute. Have the flour mixed with a little water to a smooth paste ready and add when the stew is boiling. Let it boil for a few minutes to thicken the stew.