BEEF STEW
michele
This recipe looks a lot harder than it is...Mom makes it in the winter, and you meat eaters seem to love it!
ingredients
- 1 lb boneless beef chuck, tip or round, cut into 1 inch cubes
- 1 Tbsp shortening
- 3 cups hot water
- 1/2 tsp salt
- 1/8 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
- 1/2 tsp bottled brown bouquet sauce
- 1 1/2 tsp salt
- 1 beef bouillon cube
- 1 bay leaf
- parsley dumplings
- 1/2 cup cold water
- 2 Tbsp flour
directions
- 1
Cook beef in shortening in a 12 inch skillet until brown, about 15 minutes. Add 3 cups hot water, 1/2 tsp salt, and 1/8 tsp pepper. Heat to boiling; reduce heat. Cover and simmer until beef almost tender, about 2-2 1/2 hours.
- 2
Stir in potatoes, onion, carrots, celery, brown sauce, 1 1/2 tsp salt, the bouillon cube and bay leaf. Cover and simmer 30 minutes.
- 3
Prepare parsley dumplings. (mom usually uses the bisquick dumplings-look on the box).
- 4
Shake 1/2 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.
- 5
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.
notes
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.
Source: michele
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