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WW1 Bully Beef Stew & ANZAC Biscuits

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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.
Prep Time 15 minutes
Cook Time 50 minutes

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:

  • Heat the oil in a pot over medium heat. Add the onion and sauté for 2-3 minutes until softened.
  • Add the carrot and potato to the pot and cook for another 2 minutes.
  • Sprinkle the flour over the vegetables, stirring for 1 minute to coat.
  • Gradually add the water or beef stock while stirring to avoid lumps. Add the bay leaf if using.
  • Break the corned beef into chunks and add it to the pot. Stir to combine.
  • 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.
  • Season with salt and black pepper to taste.
  • Serve hot and enjoy a taste of WWI resilience.

ANZAC Instructions:

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Mix flour, oats, coconut, and sugar in a bowl.
  • Melt butter and syrup together over low heat. Add baking soda and boiling water, stirring as the mixture foams.
  • Combine wet and dry ingredients.
  • Form 6 small balls and place them on the baking sheet. Flatten slightly.
  • 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.