Old Time Beef Stew
Old Time Beef Stew
INGREDIENTS
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 4 cups water
- 1 cup red wine
- 2 tablespoon Worcestershire sauce
- 3 clove garlic, peeled and minced
- 3 bay leaves
- 1 and 1/2 medium onions, sliced
- 2 teaspoons each of salt and sugar
- 1 teaspoon each of paprika and pepper
- Dash ground allspice or ground cloves
- 3 large carrots, cut into 1 inch slices
- 3 ribs celery, cut into 1 inch slices
- 1 ½ cups of button mushrooms, stemmed and cut in half (if they are large)
- 2 or 3 gold potatoes, cut into cubes (optional-or see Dumpling recipe below)
- 2 tablespoons cornstarch
DIRECTIONS
Brown meat in hot oil. Add water, red wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 hour. Add potatoes, simmer ½ hour. Add carrots and celery. Cover and cook 30 to 40 minutes longer. Add mushrooms, simmer 15 minutes. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Dumplings
- I cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon white sugar
- ½ teaspoon salt
- 1 tablespoon margarine
- ½ cup milk
Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonful into boiling stew. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. Cover and simmer 15 minutes without lifting lid. Serve
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