BEEF STEW
This recipe looks a lot harder than it is...Mom makes it in the winter, and you meat eaters seem to love it!
1 lb boneless beef chuck, tip or round, cut into 1 inch cubes
1 Tbsp shortening
3 cups hot water
½ tsp salt
⅛ tsp pepper
2 large potatoes, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
1 large vidalia onion, chopped
½ tsp bottled brown bouquet sauce
1½ tsp salt
1 beef bouillon cube
1 bay leaf
parsley dumplings
½ cup cold water
2 Tbsp flour
Cook beef in shortening in a 12 inch skillet until brown, about 15 minutes. Add 3 cups hot water, ½ tsp salt, and ⅛ tsp pepper. Heat to boiling; reduce heat. Cover and simmer until beef almost tender, about 2-2½ hours.
Stir in potatoes, onion, carrots, celery, brown sauce, 1½ tsp salt, the bouillon cube and bay leaf. Cover and simmer 30 minutes.
Prepare parsley dumplings. (mom usually uses the bisquick dumplings-look on the box).
Shake ½ cup cold water andk flour in a tightly covered container. Stir gradually into stew. Heat to boiling, stirring constantly. Boil and stir one minute, then reduce heat.
Drop dumpling dough by 10-12 spoonfuls onto hot stew (not directly in it). Cook uncovered for 10 minutes. Cover and cook for another 10 minutes.
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- Recipe bymichele
- Viewed 64 times
You can do chicken stew also... substitue 1 1/2- 2 lb stewing chicken, cut up, for the beef, and chicken bouillon cube for beef bouillon cube.
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