Mother - In - Law Beef Stew
By
Terri Broviak
@candlemakinmama
1
★★★★★ 1 vote5
Ingredients
-
2 lbbeef stew meat or roast cut in small pieces
-
3 or 4 lbpotatoes,cubed
-
2 or 3 lbcarrots, sliced
-
1 lbfrozen peas
-
1 lbfrozen corn
-
1 largeonion,sliced or diced
-
4 clovecrushed garlic
-
1 tspblack pepper
-
3 or 4 Tbsppaprika
-
2 can(s)(16 oz.) tomato sauce
-
1 can(s)(16 oz.) tomatoes, stewed italian-style
-
2bay leaves
-
2 tspdry sweet basil
-
2 Tbspcooking oil
-
2 cwater
-
2 cbisquick
-
2/3 cmilk
How to Make Mother - In - Law Beef Stew
- 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.
- 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.