Aunt Barb messaged me today and said she was cooking Beef Stew and asked did I want the recipe. I said sure and asked would she take photographs. Here is the end result and boy oh boy doesn’t this ever look good. With below freezing temperatures, snow, freezing rain with lots of wind, this hearty stew in your belly would make anyone smile and warm them up in no time.
Aunt Barb had a lot of help as you can see. Her grandchildren Drake, Rebekah and Christopher were on hand and did a wonderful job making the dough ball.
INGREDIENTS
- 2 packages of stew meat (I used chopped sirloin today)
- 2 packages of Beef OXO
- a few drops of Maggi seasoning
- 2 tablespoons crushed garlic
- onion powder, pepper, Italian Seasoning and salt to taste
- carrot and turnip (I used the frozen pre-cut stuff) and potatoes
INSTRUCTIONS
- Brown the meat in a little canola oil, add the seasonings, and cook for 15-20 minutes.
- Add water, bring to a boil and add carrot and turnip.
- Cook for 10 minutes and then add the potatoes and continue cooking until veggies are tender…OR… after 10 minutes………….
- you can do as I did today and add a big dough ball (this was the best part, because I had lots of help)
- Dough ball
- cups of flour
- tspns. baking powder
- tspns. sugar
- tspns. salt
- tbsps. butter (margarine)
- Mix these ingredients and add water enough to form a firm paste, adding loose flour until it’s no longer sticky.
- Form a ball and then flatten to about 1′ thick.
- Add to boiling stew, cover and cook for 15 minutes longer.
- I put a little thickening in the stew after the dough ball came out.
