Recipe By carolj
Published Apr 4th
Prep 20m Cook 2h Additional - Ready In 2h 20m
Servings 5 servings Calories 829.8

I was given this recipe when my husband and I were first married. I’ve been making this wonderful beef stew recipe for 35 years and have never found a better one.

Cooking Directions

  1. 1 In a bowl, toss cubed beef with flour to coat.
  2. 2 Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  3. 3 Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  4. 4 In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts

  • Calories 829.8
  • Carbohydrate 48.3 g
  • Cholesterol 164.4 mg
  • Fat 51.8 g
  • Fiber 4.7 g
  • Protein 42.5 g
  • Saturated Fat 23.7 g
  • Sodium 1181 mg
  • Sugar 6.6 g
  1. I did make some changes a few suggested by other reviewers and basing my rating on them so I apologize to the "rating purists"... but I think this recipe would be pretty good even without the changes. Ingredient changes: 1 can chicken broth and 2 beef boullion cubes instead of water 1 can sliced potatoes - Read more ...
  2. I think this is a really good "base" recipe for beef stew including all the essential ingredients. However I made a few changes and ended up with dynamite results and lots of flavor. First I used butter and olive oil to brown the beef because I love the two flavors together! I also browned the - Read more ...
  3. This stew was very good even though I didn't add the dumplings. I used green peas instead of celery green pepper and mushrooms. I left it to simmer overnight in my slow cooker and it made the whole house smell good. The result is very good.
  4. This recipe is just GREAT....with a few additions. After the onions and garlic cook, I deglaze the pan with red wine. I use beef broth instead of water, and add 1/2 cup of red wine, 2 tbls of worchestershire sauce and a drizzle of balsamic vinegar. I also omit the mushrooms and bump the potatoes - Read more ...
  5. Great stew recipe very flavorful. I made just a few modifications----browned the beef cubes in olive oil instead of butter used beef broth in place of the water (upped to 3 cups) and used "lite" baking mix and skipped adding the butter added 3 Tbls. of parmesan cheese instead. Wonderful will use this recipe in - Read more ...
  6. Just had this tonight. Awesome! Even the 2kids (5 and one) finished their bowls! I left out the parsley gr.pep and mushrooms. Tasted just like mom's.
  7. This was great after a few changes. I took the advice of other reviewers and used 2 cans beef broth 1 can water and a packet of McCormick stew seasoning. I also served it with Italian bread to sop up the deliciousness (instead of making the dumplings). Maybe next time I will add a little - Read more ...
  8. This stew was excellent with a few changes. There isn't nearly enough liquid in this recipe as written. I used two 14 oz. cans of beef broth and about 1 cup of water. I also added extra beef granules for flavor. I left out the mushrooms and they weren't missed. I browned the meat onions - Read more ...
  9. Excellent. Got the receipe from an update from All-Receipes. Tried it the same day. Very tasty. Thanx to Carol J.

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