1/3 c flour
1 t salt
1/4 t freshly ground black pepper
2 lbs stewing beef (chuck or round) cut in 1" cubes
1 lb beef soup bones (optional)
4 T shortening
1 T lemon juice
1 T Worcestershire sauce
1 large onion, sliced
2 bay leaves
1/4 t allspice
1 t salt or to taste
12 small carrots, trimmed and scraped or 1 cup sliced carrots
12 small white onions, trimmed
1 cup sliced mushrooms
1/2 green pepper, cut into chunks
8 small new potatoes, peeled or 4 med potatoes cut into chunks
Mix flour, salt, and pepper in a plastic or paper bag. Drop beef cubes in the bag and shake until all
the cubes are coated in flour. Melt the shortening over high heat in a Dutch oven or heavy-bottomed
pot with a cover. When the fat is very hot add the beef, about 5 or 6 pieces at a time so as not to
crowd them, brown on all sides, and remove. When he last batch of meat is a richly dark color, return
all to the pot and pour on 4 cups of boiling water. Stand back when you do this because it will spit
and sputter. Stir and add the lemon juice, Worcestershire sauce, onion, bay leaves, allspice and salt.
Lower the heat, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. Add the carrots,
onions and potatoes and cook another 20-25 minutes or until they can be pierced easily with a fork.
Makes 4 servings.
This makes the most amazingly rich stew. I add whatever vegetables I have on hand. Green peppers are especially nice. Serve in soup bowls because the gravy is rich and thick.
I almost always make dumplings to go with my beef stew. Here is a great recipe:
1 cup cake flour
2 t double-acting baking powder
1/2 t salt
1 egg
1/2 cup milk (approx)
2-3 t freshly gorund black pepper to taste
Sift dry ingrdients together. Break egg into a 1 cup measuring cup. Beat egg.Add enough milk to
measure 1/2 cup liquid. Beat well. Stir liquid slowly into the sifted ingredients. Add more milk
if needed but keep the batter as stiff as possible.
Bring stew to a simmer. Drop spoonfuls of dumpling batter into simmering stew. Continue to do this
until the dumplings are barely touching. Cover and simmer for 10 minutes. Do not lift the lid until
the dumplings are done. After 10 minutes test for doneness by inserting a wooden toothpick. It
should come out clean.
Makes 4 to 6 dumplings.
You can replace the black pepper with 1/4 cup finely chopped parsley, or 1 T fresh chopped herbs, or 1/2 t grated onion and 3 T minced green pepper. But I find the black pepper is perfect for beef stew.