Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
ender. Ten minutes before stew is done, add dumplings (recipe follows) and cover
otatoes, carrots and turnips to stew during the last 20 minutes
et rest in the refrigerator for at least 2 hours, or
Sift dry ingredients together into mixing bowl and then combine with milk and cooking oil.
Stir until just moistened. Drop by tablespoons into bubbling stew or boiling chicken parts with broth for dumplings.
Cover tightly; let mixture return to boiling.
Cook 12 to 15 minutes without removing cover.
Double recipe for larger amount.
ow and cover and simmer for 2 hours or until chicken
Brown pork in butter in 4-quart Dutch oven. Add onion, celery, garlic and salt.
Brown lightly. Dissolve bouillon cubes in water. Blend into meat mixture.
Add carrots.
Cover and simmer 45 minutes or until meat is tender.
Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture. Stir carefully until thickened.
Add mixed vegetables. Top with dumplings.
Cover tightly and steam 25 minutes.
ook covered for 10 minute.
Meanwhile, prepare the dumplings by combining
live oil over med. heat for approximately 5 mins or until
immer gently for about two hours.
While the stew is simmering
arge resealable bag, shake together stew meat, flour, salt and pepper
Brown meat in greased 2-quart baking dish in a 375\u00b0 oven. Remove and add salt, 1 1/2 cups tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables.
Cover and bake 45 minutes more or until vegetables are tender.
Prepare Bisquick dough, substituting 1/2 can tomato sauce for milk.
Roll out to 1/4-inch thick. Cut into 2-inch biscuits.
Place on top of stew and bake about 20 more minutes. Serves 6.
immer gently for about 2 hours.
While the stew is simmering
oiling while preparing cornmeal dumplings.
For the dumplings:
Sift together cornmeal
simmer, then add the stew beef. Simmer to blend the
bject and leave to soak for a few minutes in 200ml
nd cook the chicken, uncovered, for 2 hours.
The liquid
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
nd cook the chicken, uncovered, for 2 hours.
The liquid