Recipe Manuscript

German Beef Stew With Carrots And Peas

Name: German Beef Stew With Carrots And Peas
Prep time: PTPT20M
Cook time: PTPT1H50M
Yield: 6
Cuisine: American
Ingredients: 1 kg beef stew meat (chuck or brisket), cut into small pieces; 2 large onions, finely chopped; 2 tablespoons butter or beef fat; 2–3 medium carrots, finely chopped (about 200 g); 400 g chopped tomatoes (fresh or canned); 1–2 teaspoons salt (to taste); ½ teaspoon ground black pepper; Pinch mixed spices (bay leaf, allspice, cloves, optional); 200 g peas (fresh or frozen); 2–3 tablespoons fresh parsley, finely chopped

"German Beef Stew With Carrots And Peas"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American European Beginner Intermediate Dinner Lunch

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

German Beef Stew With Carrots And Peas

"Κόψε τὸ κρέας εἰς μικρὰ τεμάχια βάλε το εἰς ἕνα ταψὶ μὲ ψιλοκομμένα κρομμύδια, βάλε το εἰς τὸ φοῦρνο. Ἐὰν τὸ κρέας εἶναι ἄπαχο ρίψε ὀλίγο βούτυρο ἢ πάχος καὶ ἄφησέ το νὰ μαραθῆ. Κατόπιν βάλε το εἰς τὴν κατσαρόλαν καὶ πρόσθεσε ὀλίγα ψιλοκομμένα καρόττα, τὴν ἀνάλογη τομάτα, ἁλάτι, πιπέρι, ὀλίγα μπαχαρικὰ (spices) καὶ ὅταν εἶναι ἕτοιμο πρόσθεσε ὀλίγα μπιζέλια, ὀλίγο ψιλοκομμένο μαϊντανὸ καὶ σερβίρισε."

English Translation

"Cut the meat into small pieces and place it in a baking pan with finely chopped onions, then put it in the oven. If the meat is lean, add a little butter or fat and let it become tender. Then put it in a pot and add some finely chopped carrots, the appropriate amount of tomato, salt, pepper, a few spices, and when it is ready, add some peas and a little finely chopped parsley and serve."

Note on the Original Text

The recipe is written in early 20th-century Greek, employing concise, direct instructions—often omitting precise measurements and assuming the cook's intuition and experience. General terms like 'λίγα' (a little) or 'ανάλογη' (appropriate amount) made it easy for home cooks to adapt based on what's on hand. Greek spelling of the time was traditional and formal (e.g., 'καρόττα' for carrot), and certain ingredients, like spices, were left to the cook's discretion. The recipe is designed for flexibility, a hallmark of home-cooked stews before standardized measurements became commonplace.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Megale amerikanike mageirike dia mageirous kai oikogeneias', a 1917 Greek-language cookbook published in New York. Authored by Michael Gkines, it was aimed at Greek immigrant families and American cooks, offering a bridge between Greek culinary traditions and American kitchen practices at the turn of the 20th century. Its beef stew with carrots and peas embodies the everyday fare of Greek-American households, reflecting both resourcefulness and nostalgia. The simple yet hearty recipe represents adaptation and comfort, blending Old World flavors with New World ingredients and methods.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 20th century, cooks would have used a sharp kitchen knife and wooden cutting board to chop the beef and vegetables. The initial roasting took place in a heavy, metal roasting pan or baking tin inside a wood- or coal-fired oven. The stew itself was transferred to a large, sturdy pot or a Dutch oven for long simmering over a stovetop or hearth. A wooden spoon or metal ladle would be used for stirring, and serving was typically straight from the pot to the table, sometimes with rustic bread on the side.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr 50 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 lb beef stew meat (chuck or brisket), cut into small pieces
2 large onions, finely chopped
2 tablespoons butter or beef fat
2–3 medium carrots, finely chopped (about 7 oz)
14 oz chopped tomatoes (fresh or canned)
1–2 teaspoons salt (to taste)
½ teaspoon ground black pepper
Pinch mixed spices (bay leaf, allspice, cloves, optional)
7 oz peas (fresh or frozen)
2–3 tablespoons fresh parsley, finely chopped

Instructions

Begin by cutting approximately 2 lb of beef (ideally stewing cuts such as chuck or brisket) into small, bite-sized pieces.
Place the beef in a roasting pan along with 2 large onions, finely chopped.
Roast this mixture in a preheated oven at 350°F for around 20 minutes, or until the onions begin to soften and the meat is lightly browned.
If the beef is lean, add 2 tablespoons of butter or beef fat at this point.
Stir occasionally to allow the flavors to meld and the meat to soften.
Next, transfer the meat and onions to a large pot.
Add 2–3 medium carrots, finely chopped, 14 oz of chopped tomatoes (fresh or canned), 1–2 teaspoons salt, ½ teaspoon ground black pepper, and a pinch of your favorite mixed warm spices—think bay leaf, allspice, or cloves.
Cover and simmer over low heat for approximately 1.5 hours, or until the beef is tender.
Just before serving, stir in 7 oz of peas (fresh or frozen) and a small handful (about 2–3 tablespoons) of chopped fresh parsley.
Warm through for 5 minutes, then serve hot, garnished with extra parsley if desired.

Estimated Calories

400 per serving

Cooking Estimates

It takes about 20 minutes to roast the beef and onions, then about 1.5 hours to simmer the stew. Preparing the ingredients—cutting the beef, onions, and carrots—should take about 20 minutes. This recipe serves around 6 people and each serving is about 400 kcal.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.