WESTERN BEEF STEW

Susan Cutler

By
@suak

It's a yummy stew and tastes like it simmered all day.


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Serves:

6 - 8 servings

Ingredients

5 medium
potatoes, pared and sliced
6 medium
carrots, pared and sliced
water
1 small
onion, thinly sliced
1/2 c
chopped celery
1/4 c
butter or marjoram
1 c
fresh, sliced mushrooms or 1 (4 oz ) can
2 pt
braised beef cube mix, thawed

MOIST PIE CRUST MIX FOR BEEF STEW PIE

5 lb
all-purpose flour
2 Tbsp
salt
1 can(s)
vegetable shortening (3lb)
3 c
cold water
1/4 c
all-purpose flour, if desired

Directions Step-By-Step

1
Combine potatoes and carrots in a large saucepan. Add just enough water to cover vegetables Cook about 12 to 15 minutes, until tender. In a small saucepan, saute onion and celery in melted butter or margarine, until slightly tender. Add mushrooms and saute 2 more minutes. Drain liquid from potatoes and carrots. Add sauteed vegetables to potatoes and carrots. Stir in Braised Beef Cube Mix. Simmer about 15 minutes, until heated through. Serve hot.
2
VARIATION:
Beef Stew Pie:

Put ingredients in a 13x9 baking pan. Top with Pie Crust. Flute Edges. Cut slits in crust. Bake 400F degrees 30-45 minutes, until crust is golden brown.
3
**MOIST PIE CRUST MIX
Combine flour and salt in a very large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little flour over the top and mix until the dough barely clings together in the bowl. Divide dough into 10 oblongs rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze. Use within 12 months. Makes 10 rolls of Moist Pie Crust Mix, enough for 10 double-crust pies or 20 single crust pies.

About this Recipe

Course/Dish: Beef
Hashtag: #BEEFSTEW