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 vote5
Comments:
Serves:
4 to 8 hungry people
Prep:
1 Hr
Cook:
4 Hr
Method:
Stove Top
Ingredients
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2 lbbeef stew meat or roast cut in small pieces
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3 or 4 lbpotatoes,cubed
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2 or 3 lbcarrots, sliced
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1 lbfrozen peas
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1 lbfrozen corn
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1 largeonion,sliced or diced
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4 clovecrushed garlic
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1 tspblack pepper
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3 or 4 Tbsppaprika
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2 can(s)(16 oz.) tomato sauce
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1 can(s)(16 oz.) tomatoes, stewed italian-style
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2bay leaves
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2 tspdry sweet basil
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2 Tbspcooking oil
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2 cwater
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2 cbisquick
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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.
