A later culinary account describes Fillmore’s substantial farm-style soups of meat, potatoes and vegetables. This stew keeps broth and solids together, with a slow simmer to soften the beef.
The president & the table
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.
Behind this story
The Presidents’ Cookbook (1968), Fillmore chapter, pp. 202–208.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 6 · Not yet kitchen-tested
What you’ll need
Let’s make it
Pat beef dry, season with salt and pepper and dust with flour. Brown in oil in a heavy pot in batches, then remove.
Soften onions for 5 minutes. Stir in tomato paste for 1 minute, then add stock, thyme, bay and beef. Scrape the base.
Cover and simmer very gently for 1½ hours. Add carrots and potatoes and simmer 40–50 minutes more, until beef and vegetables are tender.
Remove bay leaves. Simmer uncovered briefly if the gravy needs thickening, then taste for seasoning.
About this home version
A modern home recipe with practical ingredients and measured quantities.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
