Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Beef Stew

Manteca adds depth of flavor and richness to this classic stew, but you can sub in vegetable oil if needed. (We save bacon fat from breakfast in a little jar in the refrigerator to use for this sort of thing.) Any combination of root vegetables works in this recipe: turnips, golden beets, parsnips, carrots.

Serves: 8 • Prep Time: 30 min • Cook Time: 2hrs

Ingredients

  • 2 Tablespooons Manteca (bacon fat)
  • 2 pounds Beef stew meat, cut into bite-sized pieces
  • 3 cups water
  • 2 teaspoons Beef bouillon
  • 1 splash Red wine
  • 3 medium Russet potatoes, peeled and cut into 1.5 inch cubes
  • 2 Golden beets, peeled and cut into 1.5 inch cubes
  • 2 medium Sweet onions, chopped
  • 1 bunch Carrots, sliced into buttons
  • 1 cup frozen Peas
  • Salt and Pepper, to taste

Instructions

Melt manteca in large pot on medium high heat. Saute beef stew meat until browned. Add water, bouillon, red wine, salt, and pepper. Bring to a boil, cover, and simmer for 1 1/2 hours.

Add potatoes, beets, onions, carrots, and a bit more water, if needed. Bring to a boil and simmer for 30 minutes (or until everything is tender). Stir in peas and cook until heated through.

Want Dumplings?

  • 1 cup Bisquick
  • 3 Tablespoons Milk
  • 1 Egg
  • 1 Tablespoon Parsley

Mix dumpling ingredients until just blended. Drop spoonfuls on top of stew, cover, and simmer an additional 25 minutes.