Name: Beef Stew
Ingredients: 1 1/2 lbs lean chuck steak (cut into cubes); 1.5 pounds potatoes (chunked); 2 pounds baby carrots or regular carrots cut in quarters; 1 medium onion (quartered); 2 tsp olive oil; Water; Salt and pepper to taste; 2 Tbsp cornstarch; 1 cup + 2 Tbsp flour; 3/4 tsp baking powder; 2 eggs; 1-2 Tbsp milk; 3/4 tsp salt

Beef Stew

Joan

Serves 6

Print Recipe

Course Main Course

Cuisine Beef

Ingredients

Stew

1 1/2 lbs lean chuck steak cut into cubes
1.5 pounds potatoes chunked
2 pounds baby carrots or regular carrots cut in quarters
1 medium onion quartered
2 tsp olive oil
Water
Salt and pepper to taste
2 Tbsp cornstarch

Dumplings

1 cup + 2 Tbsp flour
3/4 tsp baking powder
2 eggs
1-2 Tbsp milk
3/4 tsp salt

Instructions

In a large pot, brown beef in oil-make nice and brown, so there are bits on the bottom of the pan.
Add onion and water to pot-make water go about 2/3 of the way up pot.
Put lid on and simmer for about an hour.
Add carrots, simmer 1/2 hour.
Add potatoes, simmer until potatoes and carrots are tender, about 1/2 hour.
Turn up heat to a gentle boil. Mix cornstarch with 2 Tbsp of warm water. Add to stew, turn down heat and let thicken.
Mix dumpling ingredients and drop by tablespoons into simmering stew. Let cook about 10-15 minutes.