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Preparation
This is our all-time favorite beef stew!.
Cook and stir beef in oil in 12-inch skillet or Dutch oven about 15 minutes or until beef is brown.
Add 3 cups hot water, 1/2 teaspoon salt and the pepper.
Heat to boiling; reduce heat.
Cover and simmer 2 to 2-1/2 hours or until beef is almost tender.
Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf.
Cover and simmer about 30 minutes or until vegetables are tender.
Remove bay leaf.
Prepare Parsley Dumplings.
Shake 1/2 cup cold water and the flour in tightly covered container.
Gradually stir into stew.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid).
Cook uncovered 10 minutes.
Cover and cook 10 minutes longer.
6 SERVINGS; 430 CALORIES PER SERVING.
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Ingredients
1 One-pound beef boneless chuc
1 md Green bell pepper, cut Into 1-inch pieces (about 11 md Stalk celery, cut
Into 1-inch pieces (about 11 sm Onion, chopped (about 1/4 Cup)
1/2 ts Browning sauce, if desired
1 ts Salt
1 Bay leaf
1/2 c Cold water
Pieces (about 1 cup)
1 md Turnip, cut into 1-inch
Pieces (about 1-1/4 cups)
Tip or round roast, cut
Into 1-inch cubes
1 tb Vegetable oil
Or shortening
3 c Hot water
1/2 ts Salt
1/8 ts Pepper
2 md Carrots, cut into 1-inch Pieces (about 1 cup)
1 lg Potato, cut into 1-1/2-inch
2 tb All-purpose flour
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Love Making Tips - Soups and stuff | Stews [1]
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