Beef Stew


Beef Stew

Serves 4

Blue – 9

Purple – 8 Points

Green – 11 Points

Stew

  • 1 lbs chuck (cut into cubes)
  • 1 pounds potatoes (chunked)
  • 1.5 baby carrots
  • 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

  1. In a large pot, brown beef in oil-make nice and brown, so there are bits on the bottom of the pan.

  2. Add onion and water to pot-make water go about 2/3 of the way up pot.

  3. Put lid on and simmer for about an hour.

  4. Add carrots, simmer 1/2 hour.

  5. Add potatoes, simmer until potatoes and carrots are tender, about 1/2 hour.

  6. Turn up heat to a gentle boil. Mix cornstarch with 2 Tbsp of warm water. Add to stew, turn down heat and let thicken.

  7. Mix dumpling ingredients and drop by tablespoons into simmering stew. Let cook about 10-15 minutes.