Mother - In - Law Beef Stew
By
Terri Broviak
@candlemakinmama
1
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.
Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 8 hungry people
Prep:
1 Hr
Cook:
4 Hr
Method:
Stove Top
Ingredients
- 2 lb
- beef stew meat or roast cut in small pieces
- 3 or 4 lb
- potatoes,cubed
- 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
- paprika
- 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
- water
- 2 c
- bisquick
- 2/3 c
- milk
How to Make Mother - In - Law Beef Stew
- 1In 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.
- 2Mix 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.
