I have to admit I have never, ever made Beef Stew. Growing up it was my sisters favorite meal – she ask for it on her birthday. I didn’t eat it – not my thing. But my tastes have changed and recently I decided I would give it a try. One Sunday a few weeks ago I ask my Mom to show me how to make it. It was surprisingly easy to put together and it turned out well. The big pot of simmering, beefy, rich stew with yummy dumplings was gone before I knew it. We made it using the stove top method but the recipe can easily be converted for a crock pot.
I let the pot simmer for close to 3 hours which resulted in very tender chunks of beef. I was using stew meat so I figured it would take a little longer. If you are using sirloin or chuck roast it shouldn’t take quite as long.
2 pounds stew meat, chuck roast or sirloin cut into bite size pieces
4-5 large potatoes diced
1 cup carrots diced
1 large onion diced
1 tablespoon cooking oil
32 ounces of beef broth
2 cups bisquick mix
2/3 cups milk
Fresh or Dry Herbs (parsley, thyme or oregano)
Heat the oil in the bottom of a large stock pot. Add the meat and brown on all sides. Cover with water and let simmer 2-3 hours (3 hours for if using stew meat, less time if using the roast or sirloin). Once meat is tender add the broth and vegetables and continue cooking until the vegetables are done (test with a fork). Begin making the dumplings by combining the bisquick and milk. Don’t over mix. Fold the herbs into the dumplings. Drop heaping spoonfuls of the dumpling mix on the simmering beef stew. Cook uncovered for 10 minutes, cover and cook an additional 10 minutes.
You could also make this in a crock pot by combining all ingredients EXCEPT Dumpling items (mix, milk and herbs) and cook on low setting for 7-8 hours. Make dumplings using the instructions from above.
Serve and enjoy.