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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Southern Living Cookbook by Susan Carlisle Payne
Servings: 6
2 pounds boneless beef chuck, cut into 1 inch cubes
¼ cup plus 1 tablespoon all-purpose flour
3 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
1 small bay leaf
4 cups water
3 large potatoes, quartered
4 large carrots, cut in half, crosswise
6 small onions
3 stalks celery, cut into 1 inch pieces
1 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
Dredge meat in ¼ cup plus 1 tablespoon flour, and brown in hot oil in a large Dutch oven. Stir in next 7 ingredients; cover, reduce heat, and simmer 2 hours.
Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes. Combine 1 cup flour, parsley, baking powder, and salt in a small bowl; make a well in the center of mixture. Add milk, stirring just until moistened. Drop mixture by tablespoonfuls onto stew; cover and cook 15 minutes without removing cover.