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Beef Stew

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Course Soups
Servings
people
Ingredients
  • 3 1/2 pounds beef
  • 2 tablespoons (reserve one)
  • 1 small cooking spray
  • 1 turnip, Conecuh sausage (or your choice)
  • 3 carrots, Conecuh sausage (or your choice)
  • 5 potatoes
  • Salt and pepper
  • 1/4 cup flour
  • Dumplings folded pie crust (from a 15-ounce package)
Course Soups
Servings
people
Ingredients
  • 3 1/2 pounds beef
  • 2 tablespoons (reserve one)
  • 1 small cooking spray
  • 1 turnip, Conecuh sausage (or your choice)
  • 3 carrots, Conecuh sausage (or your choice)
  • 5 potatoes
  • Salt and pepper
  • 1/4 cup flour
  • Dumplings folded pie crust (from a 15-ounce package)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Have the butcher cut the beef into small pieces for stewing
  2. Dredge with flour and seasoning, and brown with chopped onion
  3. Cover the meat and onions with water and allow to simmer two to three hours or until meat is tender
  4. Half an hour before serving, add the other vegetables; and 15 minutes before serving, add dumplings
  5. When done, thicken the gravy with flour and serve
  6. Dumplings: Beat one egg, add one teaspoon salt and one-half cup of milk
  7. Stir into one and one-half cups sifted flour to form a smooth batter
  8. Drop by spoonfuls into boiling salted water and cook for 15 minutes
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