Mom’s Beef Stew

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  • 6 Tbs shortening (I use 3 Tbs pnut oil)
  • 3 lb beef chuck, round, or rump, cut in 1.5 inch cubes (I use 1.5 to 2 lbs)
  • 2 med onions coarsely chopped
  • 1 cup red wine
  • 2 bouillon cubes (sometimes I use canned beef broth or even consommé)
  • 1 clove garlic, finely chopped (we put 2)
  • 2 Tbs finely chopped parsley (1 tbs dried)
  • 1 bay leaf
  • 1/8 tsp dried thyme
  • 1 1/2 Tbs salt (I use less)
  • 1/4 tsp pepper
  • 6 med potatoes (3)
  • 6 med carrots (3)
  • 10 small white onions (whatever we can find, usually yellow, 3)
  • 3 stalks celery
  • 2 med peppers (1 usually and sometimes a combo of red & yellow too)
  • 2 med toms; or 1 can 8 oz. Toms undrained
  1. Over medium heat, slowly heat shortening in Dutch oven. In it brown meat cubes well, turning on al sides. Remove, and set aside.
  2. In Dutch oven sautée onions until tender.
  3. Return meat to pan; add 4 cups water, the wine, bouillon cubes, garlic, parsley, bay leaf, thyme, salt and pepper, Cover; simmer 1.5 hours or until just tender.
  4. Meanwhile, prepare veggies: Peel potatoes and carrots; halve. Peel onions. Cut celery in 3-inch sections. Remove seeds and ribs from peppers; cut in chunks. Quarter fresh toms.
  5. When meat has cooked 1.5 hours, add potatoes, carrots, onions, and celery. Cook 1 hour. Or until meat and veggies are tender.
  6. Twenty minutes before end of cooking time add peppers and tomatoes.
  7. This is where I add the dumplings after the stew returns to a boil after adding peppers and toms. The recipe is on the Bisquick box.

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