Monday, April 8, 2013

My Twist on Mom's Beef Stew

This is without a doubt one of my favorite foods! Partly because it's delicious... but mostly because of how simple it is to make. Well, at least the way I make it!

1 lb cubed stew meat (beef)
browning sauce (gravy master)
Worcestershire sauce
1 onion, quartered
3 small golden potatoes, cut into large cubes
1 cup baby carrots
2 cans of beef broth
2 cups pancake mix
2/3 c milk
salt and pepper
dried dill (optional)

In a large cast iron stock pot or something similar, brown cubed beef with a little salt and pepper, then gravy master, and a few dashes of Worcestershire sauce.

 Layer the potatoes, carrots and onions on top of the beef, add 1 can of beef broth (a little over 1 cup) and reduce heat. Cover and let simmer for about 15-20 minutes.

Add in an additional can of broth, taste, season accordingly and bring to a boil.

To create your dumplings for the top of the stew you're going to combine the pancake mix, milk, a sprinkle of salt and some dried herbs if you wish . Stir until you get it to the consistency of really thick peanut butter. Drop spoonfuls onto the boiling stew and let stand for 10 minutes.

*Tip - place the dumplings on the beef of potatoes in the pot, it will help get the perfect fluffiness inside!

Slightly reduce the flame and cover for an additional 10 minutes.

Serve it up in a nice big shallow bowl with the dumplings right on top!