Beef Stew

Beef Stew

*2 lb. beef stew meat (cut roast) --round steak is what Mom uses (cut up when still partially frozen as it’s easier to cut this way)

*salt & pepper

*onion

*celery, diced

*3 c. water, may need more—just enough to cover all ingredients

*Schillings Beef Stew Mix (have 2 on hand)

*Carrots

*Potatoes

1. Brown beef stew meat. Season with onion, diced celery, salt and pepper.

2. Cut up carrots and potatoes.

3. Place meat, carrots and potatoes in greased roast pan.

4. Add water and Schillings Beef Stew Mix.

5. Cook 1 ½ hours at 350° covered.

Mom’s note: “The longer you cook it, the better it tastes!”

Dumpling Recipe:

*1 ½ c. flour

*1 ½  tsp. baking powder

*½ tsp. salt

*2 Tblsp. vegetable oil

*1 egg

*¼ c. plus 2 tbsp. milk

*2 tbsp. minced parsley

1. Blend dry ingredients in a bowl.

2. Blend in remaining ingredients.

3. Drop by spoonfuls onto meat in boiling meat stock (not in liquid)

4. Cook slowly 10 minutes with kettle uncovered and 10 minutes tightly covered.

5. To prevent soggy dumplings, use domed cover.

Makes 8 to 10 dumplings.