| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef chuck steak; cut into 1-inch cubes |
| 1/4 |
c |
Flour |
| 1 |
ts |
Thyme leaves |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Bay leaf |
| 3 |
c |
Beef broth |
| 1/4 |
c |
Red wine |
| 1/2 |
lb |
Carrots |
| 1 |
lg |
Onion |
| 3 |
md |
Potatoes |
| 2 |
|
Stalks celery |
|
|
Fresh parsley |
| 2 |
c |
Biscuit mix |
| 2/3 |
c |
Milk |
INSTRUCTIONS
DUMPLINGS
Here's my favorite beef stew - recipe found in San Antonio Express-News.
Coat beef cubes with a mixture of flour, thyme, pepper and salt. In a Dutch
oven, saute beef in oil over medium-high heat to brown on all sides. Add
bay leaf, broth and wine.
Bring liquid to a boil. Reduce heat to low; cover and simmer 1 hour. Stir
occasionally.
Cut carrots, onion, potatoes and celery into 1-inch chunks. Add vegetables
to stew. Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Stir
occasionally.
Mix dumplings and drop batter by spoonfuls onto boiling stew. Cook
dumplings uncovered 10 minutes. Cover stew and cook dumplings 10 minutes
longer.
To serve, sprinkle with chopped parsley, if desired.
Makes 4 servings.
Posted to TNT Recipes Digest, Vol 01, Nr 973 by vergie1@juno.com (Vergie A
Ewing) on Jan 28, 1998
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