Hearty Victory Garden Stew Recipe From World War 2

Embrace the nostalgia and wholesome goodness of yesteryears with our Victory Garden Stew. This hearty and nutritious stew is a tribute to the victory gardens of the World Wars, where communities came together to grow their own food.

Perfect for chilly evenings, this stew combines fresh garden vegetables with tender meat, creating a comforting meal that warms both body and soul.

History

During World Wars I and II, victory gardens became a symbol of resilience and self-sufficiency.

Citizens across the United States and other countries cultivated their own vegetable plots to support the war effort by reducing the demand on public food supply. These gardens not only provided fresh produce but also boosted morale and fostered community spirit.

The Victory Garden Stew is a culinary homage to this era, utilizing the bounty of these gardens to create a nourishing and satisfying dish that carries forward the legacy of resourcefulness and unity.

Equipments

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or ladle
• Can opener (if using canned ingredients)
• Vegetable peeler
• Stirring spoon

Ingredients

• Protein:
  • 1 lb beef stew meat, trimmed and cubed
• Vegetables:
  • 2 cups diced potatoes
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 1 cup diced onions
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced
• Liquids:
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
• Seasonings:
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
• Thickener:
  • 3 tablespoons all-purpose flour
• Optional:
  • Fresh parsley, chopped for garnish

Instructions

1. Prepare the Ingredients

Begin by washing and chopping all the vegetables into uniform pieces to ensure even cooking. Trim the beef stew meat of any excess fat and cut into bite-sized cubes. Mince the garlic and set all ingredients aside for easy access during cooking.

2. Sear the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Sear each side until browned, approximately 3-4 minutes per side. Remove the browned beef and set aside.

3. Sauté the Vegetables

In the same pot, add the diced onions and minced garlic. Sauté until the onions become translucent, about 5 minutes. This process builds the foundational flavors of the stew.

4. Add the Flour

Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir well to coat the vegetables, cooking for an additional 2 minutes. This step helps to thicken the stew later.

5. Incorporate Liquids and Seasonings

Gradually pour in the beef broth while stirring to prevent lumps. Add the diced tomatoes, dried thyme, dried rosemary, bay leaves, salt, and pepper. Stir to combine all ingredients thoroughly.

6. Combine Beef and Vegetables

Return the seared beef to the pot. Add the diced potatoes, sliced carrots, chopped celery, and green beans. Stir everything together to ensure the vegetables are submerged in the liquid.

7. Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

8. Final Touches

Once the stew has reached the desired consistency and the flavors have melded together, remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if necessary. For a burst of freshness, garnish with chopped fresh parsley before serving.

Special Notes

• Vegetable Variations: Feel free to substitute or add other garden-fresh vegetables such as peas, corn, or zucchini based on seasonal availability.
• Vegetarian Option: Replace beef stew meat with hearty vegetables like mushrooms or tempeh, and use vegetable broth instead of beef broth.
• Storage: Victory Garden Stew can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to restore the consistency.

Nutrition

Per Serving (approx. 350 kcal):

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
  • Dietary Fiber: 6g
  • Sugars: 5g
• Fat: 12g
  • Saturated Fat: 4g
• Cholesterol: 50mg
• Sodium: 800mg
• Vitamin A: 80% DV
• Vitamin C: 35% DV
• Calcium: 8% DV
• Iron: 15% DV

DV = Daily Value based on a 2,000-calorie diet.