History Cookbook: Trench Stew

Healthiness : (1239 votes)

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Number of servings: 3 - 4
Serving suggestions: For authenticity, allow to cool and serve with a cup of stewed tea


This recipe is based on the recollections of a soldier from the 9th Bedfordshire Regiment, who served in the trenches during WW1. Getting fresh hot food from the field kitchen to the front lines was impossible when a battle was raging. Soldiers lucky enough to have a small stove, or even candles, would boil up any food including stale biscuits or add these to the canned food provided.

• 1 turnip
• 2 carrots
• ½ tin corned beef
• ¼ stock cube (improves flavour. The canned stews and soups would have had some flavourings. However we are not sure if this would have been available in the field kitchens in times of shortages)
• one or two biscuits (optional)
• 1 pint of water

• Sharp knife
• Measuring jug
• Pan
• Chopping board
• Masher
• Wooden spoon

Always wash your hands before preparing food.

1. Put the water on to boil
2. Slice up the turnip and carrot
3. Add to the boiling water
4. Add the stock and stir then leave for 10 minutes
5. Mash up corned beef and add to the mixture
6. Add the biscuits and stir (optional)

There are 32 comments for this recipe.
Add a comment

Name: Sharqueashsa	11th December 2018
mmmm scrumptious, really hit the spot lemme tell ya

Name: Yo	13th September 2018
not great :(

Name: Wendi	16th August 2018
Hi, i am Jeanine and I really like glowing seasonal food that's frequently done with a press of lemon. Hence the name. I really do almost all of the cooking food around here and my hubby Jack port is my #1 taste-tester. Along, we photo our quality recipes from our home in Chicago, IL. Food Recipes

View all comments, or Add a comment