Monday, February 21, 2011

Just Stew It!

Makes 6 Servings

2 lbs stewing beef, but into 1 1/2 inch cubes
2 tbsp all-purpose flour
2 tsp olive oil, divided
1 1/2 cups chopped onions
1 cup chopped celery
2 tsp minced garlic
2 tsp Herbs de Provence (found with spices at the store)
2 cups beef broth
2 tbsp balsamic vinegar
2 tbsp tomato paste
2 tsp granulated sugar
1/2 tsp each salt and pepper
2 cups chopped carrots
1/2 cup sour cream
2 tbsp each cornstarch and chopped fresh parsley
1/2 cup frozen green peas
1 1/2 cups Bisquick baking mix
1/3 cup milk
1/2 tsp dried rosemary, or 1 tbsp chopped fresh parsley

1.  Trim beef of fat and sprinkle with flour.  Heat 1 tsp olive oil in a large, non-stick pot over medium-high heat.  Add half the beef cubes and cook until lightly browned.  Remove from pot and set aside.  Repeat process with remaining 1 tsp olive oil and beef cubes.

2.  Return all beef cubes to pot.  Add onions, celery, and garlic.  Cook and stir until onions begin to soften, about 5 minutes.  Stir in herbs.  Cook 1 minute more.  Add broth, vinegar, tomato paste, sugar, salt, and pepper.  Bring to a boil.  Reduce heat to low, cover and simmer for 1 hour.  Add carrots and simmer 20 minutes more.

3.  Combine sour cream, cornstarch and parsley in a small bowl.  Add to stew along with green peas.  Mix well.  To make dumplings, combine baking mix with milk and rosemary in a medium bowl.  Stir with a fork until smooth.  Drop dough by teaspoonfuls over hot stew.  Cover with a tight fitting lid.  Simmer 20 more minutes without lifting lid.  Dumplings should be puffed up and dry to touch.  Serve hot.

Recipe taken from

No comments:

Post a Comment