With all the snow we are enjoying at the moment, nothing would taste better than a good old fashioned stew after all that shovelling!!
From Better Homes and Garden Cookbook
In a Dutch oven, thoroughly brown 2 lbs.stewing beef, cubed
In 2 Tbsp. hot oil,turning often.
Ad 2 cups hot water and the following:
1 tsp. Worchestershire sauce 1 clove garlic
1 medium onion ,sliced 1 or 2 bay leaves
1 tbsp. salt 1 tsp. sugar
½ tsp. paprika ½ tsp. pepper
Dash ground allspice or cloves
Cover and simmer for 1 ½ hours ,stirring occasionally to keep from sticking. Remove bay leaves and garlic.
Add 6 carrots, pared and quartered
4 potatoes, pared and quartered
4 or 5 cooking onions, peeled and quartered
Cover and cook 30-45 minutes. Or until vegetables are tender.
For gravy: Combine ¼ cup water and 2 Tbsp. all-purpose flour till smooth. Stir slowly into hot liquid. Cook and stir until bubbly. Cook and stir 3 minutes.
If you like dumplings, at this point add dumplings and cook.
FLUFFY DUMPLINGS
Mix together 1 cup all-purpose flour
2 tsp. baking powder
½ tsp, salt
Combine ½ cup milk and 2 Tbsp. salad oil
Add all at once to dry ingredients, stirring just until moistened.
Drop from tablespoon atop bubbling stew.
Cover tightly; let mixture come back to boil.
Reduce heat[don’t lift lid] and simmer for 12-15 minutes.
Makes 10 dumplings
152 Holland St. E unit 1
