Serves: 8 • Prep Time: 30 min • Cook Time: 2hrs
Ingredients
- 2 Tablespooons Manteca (bacon fat)
- 2 pounds Beef stew meat, cut into bite-sized pieces
- 3 cups water
- 2 teaspoons Beef bouillon
- 1 splash Red wine
- 3 medium Russet potatoes, peeled and cut into 1.5 inch cubes
- 2 Golden beets, peeled and cut into 1.5 inch cubes
- 2 medium Sweet onions, chopped
- 1 bunch Carrots, sliced into buttons
- 1 cup frozen Peas
- Salt and Pepper, to taste
Instructions
Melt manteca in large pot on medium high heat. Saute beef stew meat until browned. Add water, bouillon, red wine, salt, and pepper. Bring to a boil, cover, and simmer for 1 1/2 hours.
Add potatoes, beets, onions, carrots, and a bit more water, if needed. Bring to a boil and simmer for 30 minutes (or until everything is tender). Stir in peas and cook until heated through.
Want Dumplings?
- 1 cup Bisquick
- 3 Tablespoons Milk
- 1 Egg
- 1 Tablespoon Parsley
Mix dumpling ingredients until just blended. Drop spoonfuls on top of stew, cover, and simmer an additional 25 minutes.