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WW1 Bully Beef Stew & ANZAC Biscuits

Bully beef stew is a simple and hearty dish made from corned beef and basic vegetables like onions, potatoes, and carrots. Popular among WWI soldiers, it was a filling and comforting meal that symbolized resourcefulness in the trenches. ANZAC biscuits are sturdy, sweet oat-based cookies that were sent to soldiers by their loved ones during WWI. They are known for their long shelf life and were a comforting reminder of home for troops on the front lines.
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Prep Time 15 minutes
Cook Time 50 minutes

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IngredientsMethodVideoNotes

Ingredients
  

Bully Beef Stew (Single Portion)
  • 1 can of corned beef about 200g
  • 1 onion diced
  • 1 potato cubed
  • 1 carrot cubed
  • 2 cups of water or beef stock
  • 1 tbsp of flour for thickening
  • 1 tbsp of oil or fat for sautéing
  • Salt and black pepper to taste
  • 1 bay leaf optional
ANZAC Biscuits (Yields 6)
  • 1/4 cup 30g all-purpose flour
  • 1/4 cup 20g rolled oats
  • 1/4 cup 20g desiccated coconut
  • 2 tbsp 25g brown sugar
  • 1 tbsp 15g unsalted butter
  • 1 tbsp 20g golden syrup (or honey/molasses)
  • 1/8 tsp baking soda
  • 1/2 tbsp boiling water

Instructions
 

Bully Beef Stew Instructions:

  1. Heat the oil in a pot over medium heat. Add the onion and sauté for 2-3 minutes until softened.
  2. Add the carrot and potato to the pot and cook for another 2 minutes.
  3. Sprinkle the flour over the vegetables, stirring for 1 minute to coat.
  4. Gradually add the water or beef stock while stirring to avoid lumps. Add the bay leaf if using.
  5. Break the corned beef into chunks and add it to the pot. Stir to combine.
  6. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender and the stew has thickened.
  7. Season with salt and black pepper to taste.
  8. Serve hot and enjoy a taste of WWI resilience.

ANZAC Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix flour, oats, coconut, and sugar in a bowl.
  3. Melt butter and syrup together over low heat. Add baking soda and boiling water, stirring as the mixture foams.
  4. Combine wet and dry ingredients.
  5. Form 6 small balls and place them on the baking sheet. Flatten slightly.
  6. Bake for 10-12 minutes or until golden brown. Let cool before serving.

Notes

  • Stew Flavor Enhancement: Add a splash of Worcestershire sauce or a pinch of paprika to deepen the flavor of the stew.
 
  • Adjust Stew Consistency: For a thicker stew, let it simmer uncovered for the last 10 minutes or mash a few potato pieces.
 
  • ANZAC Golden Syrup Substitute: If golden syrup isn’t available, honey or light corn syrup can be used as a replacement.