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WW1 Trench Meals: Bully Beef Stew & ANZAC Biscuits

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In the muddy, chaotic expanse of World War I, soldiers faced a multitude of challenges that extended far beyond the battlefield.

One of these daily trials was the struggle to find nourishment in the unforgiving conditions of trench life.

Meals were often basic, repetitive, and designed for practicality over flavor. Yet, despite these harsh realities, certain foods became staples and symbols of resilience for the men and women enduring the war.

A Brief Summary of World War I

World War I, also known as the Great War, raged from 1914 to 1918, engulfing much of Europe and drawing in global powers.

The war was marked by unprecedented brutality, introducing trench warfare as a dominant strategy. These trenches stretched for miles, turning once-pastoral landscapes into battle-scarred wastelands.

Millions of soldiers fought, suffered, and perished in battles that moved mere yards over weeks and months.

The Brutality of Trench Life

Life in the trenches was as grim as it sounds. Soldiers dealt with persistent threats—artillery fire, gas attacks, and sudden enemy raids—alongside more mundane miseries like trench foot, lice, and rats. Food was a rare comfort and was often prepared in less-than-ideal conditions.

What was available was rationed and often lacked the taste and nutrition to sustain hard-working soldiers. Among the most common rations were “bully beef” (tinned corned beef), hardtack biscuits, and anything that could be preserved and distributed in bulk.

Bully Beef Stew

To make the most of their limited provisions, soldiers would often improvise by combining rations to create somewhat more palatable meals.

Bully beef stew was one such dish, made by mixing tinned corned beef with available root vegetables, water, and seasonings when they could be found. While simple, this stew provided essential calories and a semblance of a home-cooked meal, boosting morale.

ANZAC Biscuits

Far from the battlefields of Europe, another war effort was underway, with families and communities doing their part to support their loved ones. In Australia and New Zealand, women sent care packages that included ANZAC biscuits.

These simple, long-lasting treats were made without eggs—which were scarce—and relied on ingredients that preserved well over long shipments.

The biscuits were not only a source of sustenance but also a reminder of home and the warmth of family. They were made primarily of oats, flour, sugar, golden syrup, and butter, which created a sturdy, sweet biscuit that could withstand the journey to the front lines.

Bully Beef Stew & ANZAC Biscuits Recipe:

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Stew and ANZAC

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.
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.