Colonial Living Beef Stew

Haverford Township Historical Society

Colonial Living Beef Stew

(Serves 6 – 8)


  • 1.5 lbs stew beef
  • 7 red potatoes
  • 4 carrots
  • 1 small onion
  • 3 – 4 beef bouillon cubes
  • Flour seasoned with salt and pepper
  • Vegetable oil
  • Fresh or dried herbs such as thyme, rosemary, parsley, oregano


  1. Dredge meat in flour seasoned with salt and pepper.
  2. In large pot, brown meat in 1 tbsp oil.
  3. Add water enough to cover meat plus an inch, along with bouillon cubes.
  4. Bring to a boil, then lower heat and simmer for one hour.
  5. Chop vegetables into bite-sized pieces, and add to stew.
  6. Continue cooking for another hour or until meat is tender.
  7. Add coarsely chopped herbs.
  8. Thicken stew with roux made from 1 tbsp flour mixed with 2 tbsp water, if desired.
  9. If preparing sweet potato bread, add juice from canned sweet potatoes.
  10. Season to taste with salt and pepper before serving.