Sunday, February 14, 2010

Beef Stew & Dumplings


Beef Stew

3 – 4 pounds of cubed beef
1 cup flour (for dredging)

2 Tbsp. vegetable oil
1 cup onions
1 cup potatoes, diced
1 cup carrots, chopped
1 can tomato sauce (15 oz.)
1-1/2 cups water
2 cans beef broth (10-3/4 oz.)
1 tsp. salt
1/4 tsp. pepper
1 can peas
1/3 cup red wine

2-1/2 cups biscuit baking mix
2/3 cup milk

Fresh chopped parsley (optional)
Beef Stew
Dredge beef cubes in flour. Brown meat in oil in a French oven. Add all ingredients except for the peas and wine. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add the peas and wine.

Mix baking mix and milk until soft dough forms. Drop dough by spoonfuls into stew. Cook uncovered over low heat for 10 minutes. Ladle into bowls and serve piping hot.

Garnish with fresh parsley.

No comments:

Post a Comment