beef stew

This was my grandmother's beef stew with dumplings, and was my favorite as a child. While I do not actually measure when making this recipe, the ingredient list is a fair approximation. Adjust as desired according to your own tastes. Adding the seasoning can be done at any time.

You can brown the meat if you want at the bottom of the pot. I usually don't. If you're using meat with bone then you may want to add the bone with the first boil. Then you can remove it, let it cool a bit, remove any meat off it, and toss the bone back in to simmer for the rest of the cook. Bone adds savor.

  • 1-3 lb beef

  • 1/2 to 1 cauliflower

  • 1/2 to 1 yellow onion

  • 4 cloves garlic

  • 2 large carrots

  • 2 sticks celery

  • 3 potatoes

  • water

  • beef bouillon

  • 1 tsp salt

  • 1 tsp pepper

  • bisquick mix

  • milk

  • 2 bay leaves

  • 1/2 tsp thyme

  • 1/2 tsp sage

  • 1/3 tsp oregano

1. Put water in a large pot. Turn on the heat medium-high. Bring the water to a rolling boil.

2. If needed cut the meat into bite size portions. Any beef will do. Chop the vegetables. Mince the garlic.

4. Add the chopped vegetables and seasoning to the pot. Return the heat to medium-high and bring to a rolling boil again for 2 minutes. Reduce the heat to medium-low and put the lid on. Simmer for around 20 to 30 minutes, depending on how well done you like your vegetables. Stir occasionally.

5. Add the meat, returning the heat to medium high and bringing the soup to a full boil again. Allow it to cook 10 minutes or so.

7. Get out the bisquick mix and milk and make dough for dumplings following the directions on the box.

8. Add the dumplings. Turn the heat back to medium low and put the lid on the pot and let it simmer about 10 minutes, or according to dumpling mix instructions.

9. Season to taste and serve.

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beef stew