At the table with
Millard Fillmore.

THE HISTORICAL TABLE

A farm-style soup substantial enough for dinner

Later presidential culinary history describes Fillmore’s tastes through his New York farm background: meat, potatoes and vegetables, with hearty soup often doing the work of a full meal. In that account, the broth could be served first and the solids afterwards.

Our stew keeps the meat and vegetables together in a single bowl. Brown the beef, let it soften slowly, then add potatoes and carrots late enough to hold their shape. The recipe follows the meal’s domestic logic rather than the ceremony of a formal White House dinner.