Cutting Stew Meat
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 374. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- An economical way to make stew is to cut up your own stew meat. If the recipe calls for beef, buy a beef chuck pot roast; for pork, a pork blade roast; for lamb, a lamb shoulder roast. Trim the separable fat from the meat, then cut the meat into the size cubes the recipe calls for.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chilli: Step 1, chop meat" by toholio; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/66182839@N00/3492618181. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.