- 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
- Over medium heat, slowly heat shortening in Dutch oven. In it brown meat cubes well, turning on al sides. Remove, and set aside.
- In Dutch oven sautée onions until tender.
- 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.
- 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.
- When meat has cooked 1.5 hours, add potatoes, carrots, onions, and celery. Cook 1 hour. Or until meat and veggies are tender.
- Twenty minutes before end of cooking time add peppers and tomatoes.
- 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.