My Mommas Beef Stew
- 1 - 2 lb. pkg. of Beef Stew Meat [I used to get a small Chuck Roast and cut it up, but good night they are so expensive that I've had to resort to buying it already cut up] Look the meat over and if there are any pieces that are really large cut them smaller so they will all get done at once.
- 2 C Flour,
- Salt and Pepper
In a stock pot,Iron pot or a heavy bottom dutch oven add a small amount of oil to cover the bottom completely. Get it hot but not smoking. [you don't want to burn down the house] Slowly add the coated stew beef browning on all sides. Don't over load the pan. You will have to do this a couple of times taking out the browned meat and adding a bit more oil and then the rest of the coated beef. Try and shake any excess flour off the beef before you drop it into the pan. OK....NOW
Add all the beef back to the pot and add enough water [cold] to cover the meat well.
- 1 LARGE onion sliced thin
- 4 or 5 ribs of DARK green Celery, cut into bite size pieces. [not tiny]
- 4 or 5 Carrots, cut into bite size pieces [fattest ones are best]
- 4 or 5 RED Potatoes, cut into bite size pieces. [if you have Russet they will mush as they have lots of starch, Reds will hold their shape]
- 2 large Bay Leaves
Bring this to a boil and then turn way down and simmer an hour or so until the meat is tender.
Remove the meat and veggies with a slotted spoon leaving the liquid. [be sure and get the Bay Leaves out. They are not chewable] Your liquid should be brown but if it isn't as brown as you would like it add a few sprinkles of Been Bouillon. [a few and just don't tell] Remove from heat.
Whisk 1/2 C flour and enough water to make it thick but not standing up. You have to be able to pour it in the liquid. SLOWLY pour into liquid and make the gravy. Put it back on the heat and cook for a few minutes. Hopefully it will be thick enough. If not make some more thickening, take it off the heat and add some more to it. When it is thick enough add back the veggies. and meat, warm a few minutes.
Now is the time to add the Peas or Green Beans.
- 1/2 package frozed Peas [cooked briefly to unthaw them] or
- 1/2 package frozen Green Beans [cooked briefly to unthaw them]
- 2 C Self-Rising Flour
- 5 T cold butter [cut it up small]
Milk [enough to hold together] I always use my hands. Just dip your hands in flour and then fold dough into itself. Flour a board, counter top, pastry sheet or I use a pastry cloth. Pat out the dough with your hands. You don't want to roll it. Cut about 8 or so and place them in a buttered pie plate. If you don't have a biscuit cutter use a glass. Dot each biscuit with 1tsp. butter and bake at about 400 until they look brown and have raised.
These are so good sopped up in the gravy and they aren't bad with Jam or Honey. Now I will caution you that these are not light and fluffy biscuits. They are old time farm biscuits that my Mother-in-law made for almost every breakfast she made. She used meat grease on top but I never did. I always used butter.
I hope this recipe turns out for you. My family always liked it and it is really good on cold winter days.
Happy cooking and if you have questions please ask me.