Friday, June 17, 2011
(*Note - By the time I remembered to take a picture, we had already eaten and all that was left had been simmering all day. So that is why the beef is literally falling apart.)
1 1/2 - 2 lbs. stew meat or whole roast
8 C beef broth (or part water)
oil for browning beef
1 C flour
I prefer to purchase a whole roast and cut it up myself. It's cheaper, I have contol over how large the pieces are, and I can cut out all the fat.
Heat oil in a large pot. If you like your stew broth thick, coat cubes of meat in flour before browning. Brown meat. When most of the pink is gone, add broth. If you want to use part broth and part water, you may. The more canned broth you use, the richer the stew will be. Bring to a boil. Cover and simmer for at least 2 hours. (I simmer mine all day.)
About an hour before you want the stew to be done, peel and dice potatoes and slice carrots. Add to stew. You may add any other vegetables you like, including corn, beans, celery, peas, etc. Cover and continue simmering.
To prepare dumplings, add 1 C flour to a wide, shallow bowl. Make a well in the center and add an egg. Beat slightly with a fork. Add 1/4 C hot broth to the well. Stir the egg and broth together, gradually taking in flour from the sides. When most of the flour is incorporated, knead with your hand. Return stew to a boil. Pinch off small pieces of dough and drop them into the boiling broth. Cover and simmer until ready to eat. (If you don't want to make homemade dumplings, you can use store bought egg noodles.)
Serve with fresh bread.