Beef Stew
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 5
  • Beef Stew
  • 1 lb. boneless chuck roast, cut into 1" cubes
  • 1 tbsp olive oil
  • 3 cups hot water
  • ½ tsp salt
  • ⅛ tsp pepper
  • 2 medium carrots, cut into 1" pieces
  • 1 large potato, cut into 1" pieces
  • 1 green bell pepper, cut into 1" pieces
  • 1 stalk celery, cut into 1" pieces
  • 1 small onion, chopped
  • 1½ tsp salt
  • 1 bay leaf
  • ½ cup cold water
  • 2 tbsp all purpose flour
  • Parsley Dumplings
  • 2 tbsp softened butter
  • 1 cup all purpose flour
  • 1¼ tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  1. Beef Stew
  2. Heat olive oil in a pan on medium heat until hot. Add the beef and cook, stirring until well browned all over. Add 3 cups of hot water, ½ tsp of salt, and the pepper. Heat to boiling, then reduce heat to a simmer. Simmer until beef is almost tender about 2 to 2½ hours.
  3. Stir in carrots, potatoes, celery, green peppers, onions,1½ tsp of salt, and bay leaf. Cover and simmer until vegetables are tender, about 20 minutes. Remove the bay leaf.
  4. Make the parsley dumplings. [Cut butter into the flour, baking powder and salt until mixture resembles small crumbs. Stir in milk. This should make a very soft biscuit like dough. Stir in the parsley.]
  5. After making the parsley dumplings, thoroughly mix a ½ cup cold water with the 2 tsp of flour and stir into the stew. Heat to a boiling, stirring constantly for 1 minute then reduce heat to a simmer. Drop dumpling dough by the spoonful into simmering stew. There should be about 10 to 12 dumplings. Cook uncovered for 10 minutes. Cover and cook for an additional 10 minutes.
Recipe by San Pasqual’s Kitchen at