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Grammy Durands Beef Stew & Dumplings Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1. 4-6 lb chuck roast

2. 1/2 cup flour

3. Garlic powder, Salt & pepper to taste

4. Worcesterhire sauce to taste (approx 4 TBSP)

5. 1/8 C olive oil (or 1/2 stick butter)

6. Beef Bullion to taste

7. 2 large onions, diced.

8. 1 can biscuts

9. Carrots, peeled/cubed potatoes, turnip, parsnips, peas and any other preferred veggies

1. Mix flour, salt, pepper & garlic powder. Place beef in mixture and roll until covered.

2. In heated cast iron dutch oven, add oil and beef. Brown on all sides.

3. Add bullion, worcesershire sauce and water until beef is halfway covered. Bring to simmer, cover.

4. Simmer appox 2 hours, add cut up prepped veggies. Simmer another 25 minutes.

5. Place raw biscuits on top of roast, cover. DO NOT OPEN. Cook another 20 minutes.

6. At this point, I usually flip the dumplings if they arent cooked fully, cover and bak another 15 minutes or as needed.

7. Slice roast & serve hot. Can serve on top of egg noodles if desired.
Directions:
Directions:
1. Mix flour, salt, pepper & garlic powder. Place beef in mixture and roll until covered.

2. In heated cast iron dutch oven, add oil (or butter) and beef. Brown on all sides.

3. Add bullion, worcesershire sauce and water until beef is halfway covered. Bring to simmer, cover.

4. Simmer appox 2 hours, add cut up prepped veggies. Simmer another 25 minutes.

5. Place raw biscuits on top of roast, cover. DO NOT OPEN. Cook another 20 minutes.

6. At this point, I usually flip the dumplings if they arent cooked fully, cover and bak another 15 minutes or as needed.

7. Slice roast & serve hot. Can serve on top of egg noodles if desired.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Same method to make pot roast, brown the whole roast in butter and flour mixture beef instead of cutting up into cubes. Also, if sauce is too thin, you can make a "roux" by mixing flour and cold water and adding to the sauce in 1/4 cup increments. Be careful doing this, you dont want it to taste too flour-y.
Instead of water, you can substiture beef broth.
Again, same method for making chicken stew!

 

 

 

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