The Story Behind Dwight D. Eisenhower’s Famous ‘Presidential’ Beef Stew
In 1954, President Dwight D. Eisenhower surprised reporters, neighbors, and local business leaders in Denver with a hearty meal served at Cherry Hills Country Club. Instead of a formal menu, the guests received bowls of beef stew made according to Eisenhower’s own recipe. The president was genuinely interested in cooking, and the stew reflected that passion.
Cooking For a Crowd at Cherry Hills
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The luncheon in Denver required planning because the president wanted his own beef stew served to nearly 85 guests. The original formula called for 60 servings, an amount designed for a logging camp rather than a White House table. Eisenhower’s assistant press secretary, Murray Snyder, explained that the president’s instructions were adapted for such a large batch with the help of Jack Pierce, chef at the Cherry Hills Country Club.
Reporters initially doubted that Eisenhower’s home recipe could translate to this scale, but Snyder reassured them that it matched his intentions. Attendees at the luncheon included the press corps, local business figures, neighbors, and friends who had not been able to visit with him since his arrival in Denver.
Linking a Recipe to a Larger Purpose
The people present at the luncheon did not know that the recipe carried an unexpected promotional angle. Secretary of Agriculture Ezra Taft Benson had told reporters that an “important announcement” would come during the event. In truth, the announcement turned out to be the sharing of Eisenhower’s recipe, which fit neatly into a nationwide campaign encouraging the consumption of beef and vegetables.
By presenting his personal take on the meal, the president placed himself directly in a public conversation about food and farming. At the time, beef producers were seeking more visibility, and a presidential endorsement provided exactly that.
The recipe quickly became part of that effort, printed and circulated for home cooks who wanted to try their hand at the same dish served at the president’s table.
Ingredients That Built a Presidential Stew
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The original 60-serving recipe was practical in its design and used simple and recognizable ingredients. It required 20 pounds of stewing beef, eight pounds of small potatoes, six bunches of carrots, five pounds of onions, and 15 tomatoes. To season the dish, Eisenhower used a bouquet garniture—thyme, bay leaves, and garlic tied in a cloth bag—so that no single flavor would overpower the others.
Three gallons of beef stock were used to create the base, while a thickener called beef rue was added toward the end. The rue consisted of fat skimmed from marrowbone stock combined with flour, which gave the stew its body and richness.
The dish was simmered after the thickened stock was returned. The focus was nourishment, balance, and enough volume to feed a gathering without compromising the recipe’s straightforward approach.