How to Make a Stew

1. Have beef, veal, or lamb cut into uniform pieces, one to two inch cubes. (Flour meat if you want a deep  brown color). 

2. Brown on all sides in hot fat. Season. Add sliced or chopped onions near end of browning period if desired. 

3. Barely cover meat with hot water, stock, or other liquid. 

(To make a quick meat stock: dissolve a bouillon cube or one teaspoon of beef extract in a cup of hot water or liquid from cooked vegetables).

4. Cover kettle closely; cook slowly until meat is tender. Simmer, do not boil. Add extra liquid if necessary. 

5. Add vegetables just long enough before meat is tender to be done but not overcooked.

6. Thicken gravy with a smooth flour-and-water paste, using a few tablespoons of flour and enough water to moisten. 

*From St. Louis Globe-Democrat 1961