Marvelous Recipes

A bowlful of this delicious stew is the perfect comfort food on a cold and dreary winter day!

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cupchopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional

DUMPLINGS:
1-1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

In a resealable plastic bag, combine flour, salt and pepper. Add beef a few pieces at a time and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.

Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.

For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.

Drop by heaping tablespoons onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.

Recipe and photo are from Taste of Home magazine. Recipe has been attributed to Anna Broschart, Elkins, West Virginia.

Rich, hearty beef stew is a favorite of my family, no matter what time of year it is. But they especially enjoy a big bowl full when the weather is wintry cold!

2-2.5 pounds lean stew meat, or round steak cut into cubes
2 tablespoons canola oil
2 cups chopped onion
1/2 cup chopped celery
5 large potatoes, peeled and cubed
4-5 large carrots, sliced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
2 tablespoons Worcestershire sauce
1 (10.5 ounce) can condensed tomato soup
1 soup can water

1. In a large skillet, brown meat in oil. Add onions and celery and cook until tender, stirring occasionally about 3 minutes. Transfer meat, onion and celery mixture to slow cooker.

2. Add potatoes, carrots, salt, pepper, garlic powder, Worcestershire sauce, tomato soup and water. Stir to blend.

3. Cover tightly and cook in slow cooker on Low 7-9 hours or on High 4-6 hours. Serves 6-8.

This is a rich, hearty meal to warm up with on a cold wintry night. Great all by itself, or serve with toasted garlic bread and a salad. Yum! And don’t throw away the leftovers. This hearty and delicious stew tastes even better warmed up the next day!!!

1-1/2 pounds beef round steak, cut into cubes
3 tablespoons cooking oil
1 teaspoon salt
1 teaspoon pepper
3 packages brown gravy mix blended in 3 cups water
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon parsley flakes
2 tablespoons Worcestershire sauce
1 large onion, peeled and chopped
2 celery ribs, chopped
4-5 carrots, scraped and sliced
4-5 medium potatoes, peeled and cut into eighths

1. Heat oil in large skillet. Roll round steak cubes in flour and brown in hot oil until richly browned on all sides. Place browned meat in Dutch oven.

2. Add brown gravy mix blended with water. Sprinkle in salt and pepper. Add garlic powder, onion powder and parsley flakes and Worcestershire sauce.

3. Cover tightly and simmer over low heat, stirring occasionally, 1-1/2 to 2 hours or until meat is tender.

4. Add onion, celery, carrots and potatoes. Continue cooking, covered, until vegetables are tender. Makes 6 servings.