While researching for practical recipes from World War, when rationing was at it’s highest. I’ve come across a recurring theme. One that can be just a relevant today. And that theme is, Don’t wast anything. Today we throw away massive amounts of food. But back in the 1940s what you had is all you had for that week or even month. So you had to make it last.
Here’s a great recipe for when you have just little bits of different meat left over but not enough for a meal. And maybe you have some vegetables in the cupboard that are getting close to their use by date. You can find this recipe and others from this era here over at The 1940’s Experiment.
Carolyn’s Everything in Wartime Stew
- 1 lb of mince beef or a mixture of leftover meats
- 1 small cabbage
- 1 onion or 1 leek
- Any veggies that need using up
- Several soft tomatoes that are no good for anything else
- Oxo and marmite (marmite is optional)
- Salt and pepper
What to do
Brown the mince or leftover meats and onions
Chop up the remaining veg into smallish pieces
Chop up the soft tomatoes and add to meat and onions and then add water (about a 1000 ml)
Add the oxo and marmite and stir
Add the chopped veggies
Cook and occasionally stir adding salt, pepper and some dried herbs like thyme to your own taste
Cook on medium heat in the saucepan for about 20 further minutes
Serve with rice, pasta or on it’s own with buttered bread.