Cold nights are frequent in the Northeast…from late summer into late spring. Comfort food is something that helps natives of the area to cope and even get to like that time of year. However, it can be fattening! Nothing worse than fluffing up and out to ruin your already sullen cold weather mood. So what can we eat that isn’t so bad?
Beef stew. Sorta soup, sorta not. It’s a hearty answer to the cold weather, both savory and filling. The calories aren’t that bad either. To boot, it’s easy to make. My mom has made this for the family since I can remember and it’s a big favorite of mine.
K’s Beef Stew
What you’ll need:
4 – 5 large carrots, washed (you may peel them if they’re funky), and sliced into angled 1/4″ chunks. Or cut them however you like them in a soup or stew.
sac of small yellow potatoes (those little guys they sell in the nets are perfect. Or you can use 3 large yellow potatoes chopped into chunks…again, a matter of personal taste.
1 package (about 1.5 lbs.) of stewing beef. 
1/2 an onion cut into thin rings or chopped.
3 – 4 (5, 6, 7…) fat cloves of garlic minced.
1 box of Beef Broth (a quart?)
1 can beef consume (Campbell’s is great)
2 beef bouillon cubes
2 cups water
1 tbsp. parsley flakes
cracked black pepper to taste
olive oil for frying, spatula/slotted spoon, ladle, pan for frying, large cooking pot
Bisquick™ stew dumplings (2 cups mix, 2/3 milk)
What to do:
- Prepare your vegetables – wash, chop, etc.
- In a very big pot, pour in some oil to saute the onions, when they’ve cooked a few minutes add the garlic. Cover. Let cook, stirring occasionally until the onions are soft and translucent. Do not caramelize them or burn them.
- Pour in the beef broth, consume, bouillon and add about 3 cups of water. Turn up the heat (medium high) as you’ll be bringing this to a boil soon. Add, potatoes, carrots, parsley, some pepper.
- In a frying pan, sear the stewing beef on all sides, transfer to the pot, drippings and all.
- Stir ingredients together. Mix up Bisquick™ dumplings mix (2 cups mix to 2/3 milk). When the stew is boiling, drop the dumpling mix on top in large spoonfuls. should make about 4-6. (this will also create the stew gravy). Turn the heat back down to medium-medium high and let cook for ten minutes uncovered (do not stir, you’ll wreck the dumplings).
- After 10 minutes, cover and cook for another ten minutes.
- Turn off the heat and remove dumplings to a plate (use a slotted spoon or spatula).
Let the Stew stand for a bit, as it will be way too hot to eat right away. Ladle out your portions (makes about 4-6), but be careful of the temperature. This recipe stays very warm. Top with a dumpling.
Done. Enjoy your night. Leftovers warm nicely for lunch or a second supper.
