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History Cookbook: Trench Stew

This recipe is in category Edwardians and WW1
About this recipe
Healthiness : (55 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.
Ingredients
  • 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
Equipment
  • Sharp knife
  • Measuring jug
  • Pan
  • Chopping board
  • Masher
  • Wooden spoon
Making and cooking it
Always wash your hands before preparing food 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)
Trench Stew - print view  Trench Stew - print view

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Comments
There are 11 comments for this recipe.
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Name: Hfj 4th June 2014
good
Name: Dp 4th June 2014
very good
Name: Paul L 15th April 2014
Very popular in the North of England, although the Corned beef is now often replaced with other meats due to the price these days.
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