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Beef Stew

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 5
Author www.sanpasqualskitchen.com

Ingredients

  • Beef Stew
  • 1 lb. boneless chuck roast cut into 1" cubes
  • 1 tbsp olive oil
  • 3 cups hot water
  • 1/2 tsp salt
  • 1/8 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
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 1/2 cup cold water
  • 2 tbsp all purpose flour
  • Parsley Dumplings
  • 2 tbsp softened butter
  • 1 cup all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk

Instructions

  • Beef Stew
  • 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, 1/2 tsp of salt, and the pepper. Heat to boiling, then reduce heat to a simmer. Simmer until beef is almost tender about 2 to 2 1/2 hours.
  • Stir in carrots, potatoes, celery, green peppers, onions,1 1/2 tsp of salt, and bay leaf. Cover and simmer until vegetables are tender, about 20 minutes. Remove the bay leaf.
  • 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.]
  • After making the parsley dumplings, thoroughly mix a 1/2 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.