Mother - In - Law Beef Stew

Terri Broviak


My Mother-In-Law taught me how to make this over thirty five years ago,it is still one of my favorite recipes to make.


★★★★★ 1 vote

4 to 8 hungry people
1 Hr
4 Hr
Stove Top


  • 2 lb
    beef stew meat or roast cut in small pieces
  • 3 or 4 lb
  • 2 or 3 lb
    carrots, sliced
  • 1 lb
    frozen peas
  • 1 lb
    frozen corn
  • 1 large
    onion,sliced or diced
  • 4 clove
    crushed garlic
  • 1 tsp
    black pepper
  • 3 or 4 Tbsp
  • 2 can(s)
    (16 oz.) tomato sauce
  • 1 can(s)
    (16 oz.) tomatoes, stewed italian-style
  • 2
    bay leaves
  • 2 tsp
    dry sweet basil
  • 2 Tbsp
    cooking oil
  • 2 c
  • 2 c
  • 2/3 c

How to Make Mother - In - Law Beef Stew


  1. In a large Dutch Oven, add oil,meat,salt,pepper,and paprika,cook on very low heat for about 8 minutes,stirring occasionally,be sure not to scorch the paprika.Add tomato sauce,tomatoes,potatoes,carrots,onion,garlic,bay leaves,basil,and water.Bring to a slow boil,reduce to a simmer,simmer until carrots and potatoes are almost tender,about 2 to 4 hours,add corn and peas,bring back to a simmer. Add dumplings at this point.
  2. Mix the bisquick and milk together in a medium bowl,drop rounded tablespoons of the dough into simmering stew,simmer 10 minutes uncovered,cover and simmer 10 more minutes.Remove dumplings,put in serving dish.My husband likes this served on steamed white rice.
    I hope you enjoy this as much as my family does.

Printable Recipe Card

About Mother - In - Law Beef Stew

Course/Dish: Beef Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Hashtags: #dumplings #stew #with

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