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Mother's Beef Stew More Recipes Like This


Ingredients: Metric Units
1.5 lb. beef, cut into bite-sized cubes
1/4 c. flour
2 Tbsp. vegetable oil
3 small onions, sliced, about 1/2 c.
5 medium potatoes, peeled, cubed
1/2 c. carrots
1 c. peas
2 c. beef broth
1 1/3 c. bisquick
2/3 c. milk
Directions:

Grant Family Recipe
Cube beef into bite-sized cubes. Toss in flour. Heat vegetable oil in large skillet over medium heat (we use an electric skillet). Add beef to skillet, brown, stirring occasionally. When meat is mostly brown, add onion to skillet. When onion has softened, add potatoes. Potatoes should be approximately the same size as beef. Add carrots (slice them in dimes if you are using whole carrots, or cut in half if you are using those bagged baby carrots). Add beef broth. Cover and allow to simmer until potatoes are fork tender.
For dumplings:
In a medium bowl, combine Bisquick and milk to make a smooth batter. (If you don't have Bisquick, substitute 1 1/4 c. flour + 1 Tbsp. baking powder + 1 tsp. sugar)
Add frozen peas to stew. Drop dumpling mix by spoonfuls onto simmering stew. Add a little water if the broth has gotten too thick so that you won't end up with a gooey mass of dumpling stew. Cover, simmer 10 min., then uncover and simmer another 5. Dumplings will lose their shine and not look gummy on top when they are done.
Serving:
Add salt and pepper to taste, or worcestershire sauce or steak sauce. Serve it in bowls like a hearty soup. Or on a plate over a bed of noodles. Or on a plate over a piece of bread.
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Contributed on: and modified on Friday November 20th, 2009