This recipe is rooted in a time of hunger and despair for the United States and other nations. If you are a history buff, there is a 6-page summary on how we got into the Great Depression, began to recover and then entered into combat against Germany and Japan during World War II.

www.history.com/topics/great-depression

History has a way of repeating itself, in one way or another, so this ageless recipe has been passed down from generation to generation and from one place to another. The amount of the ingredients changed from day-to-day dependent on how much and what could be found to put in the pot! 

During the Depression of 1929, neighbors living in rental buildings began contributing whatever amounts of meat or vegetables they had to a huge stewing pot and then participated in a communal dinner. It was the “neighborly thing to do” and helped many of them to survive. The stew tasted even better the second day, after it had “cured” overnight.

HERE IS THE RECIPE FOR A FAMILY OF FOUR:

3-4 lbs. Boneless Chuck Pot Roast

4 Red potatoes & 8 carrots (all peeled)

1 medium, peeled and quartered white or yellow onion

1 14.5 oz can of diced tomatoes, no added salt

1 small cabbage cut into 6 pie shaped sections *

Salt & pepper, as desired

Discard any large amounts of fat from the roast. Remaining portion should be cut into 2 inch squares and put into a large stewing pot. Cover meat with water, until liquid fills two-thirds of the pot. Add 1 peeled and quartered onion, 1 can of diced tomatoes, and seasoning. Cover and simmer, stirring occasionally, until meat is tender. ( approximately 3 hours)

While meat is simmering, quarter the peeled potatoes, cut peeled carrots in thirds, cut cabbage as suggested above.* Put the cut up vegetables in a large bowl and cover them with cold water. This keeps the vegetables moist, releases starch from the potatoes and helps eliminate any strong odor from the cabbage. Once meat is tender, add drained carrots and desired amounts of seasoning to the pot. Cook an additional 30 mins.

Add drained potatoes to the pot and more seasoning, if needed. Cook until potatoes are tender.

Once potatoes are done, drain the cabbage and carefully add each piece to the pot, making sure the sections are pushed down into the stew liquid, even as it continues to cook. The cabbage should be tender after approxiately 20 mins.

Individual portions of meat and vegetables can be placed on a dinner plate and then covered with a few generous spoonfuls of liquid from the stew before serving.

Buttermilk biscuits are a nice compliment to the meal. Adding grated sharp cheese to the batter makes them even more special. Add a seasoned garlic mixture to melting butter and spoon it over hot biscuits. Lots of calories but…delicious!

A look into today’s stewing pot, and an example of a serving of the meal. Notice the biscuit hanging onto the ledge of the plate?