The best thing about this English beef stew is that it’s made of scratch. It makes the flavors so amazing! Granted, it takes a couple of hours before this is ready to eat, but the prep work only takes 10 minutes. So it’s not like this is too difficult to make! All you have to do is prepare the veggies and meat. Then just let the stew simmer away and fill your house with its beautiful aromas.
This stew is the perfect thing to serve on the colder days of the year, but I am definitely going to include this in our dinner rotation, year round!
Ingredients
1 lb stewing beef
1 lb potatoes, peeled and chopped
1 lb carrots, peeled and chopped
2 onions, peeled and chopped
1 swede, peeled and chopped
2 leeks
1½ cup mushrooms (optional)
2 stalks celery
beef suet
flour
water
Instructions:
Peel and chop all vegetables.
Brown the meat in a large stockpot.
Add enough water to cover the meat. Then add all vegetables. Pour over gravy granules. Simmer for 2 hours.
Make dumplings by combining 2 oz beef suet, 4 oz all-purpose flour and a little water. Divide batter into small balls and roll in flour. Add to top of stew 30 minutes before end of cooking. They are ready when well risen.
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Quick tip: Add more of your favorite veggies to this stew!
Probably mean 2 RIBS of celery, not 2 STALKS!