Long before I knew you could make Beef Stew from scratch, there was Dinty Moore. Beef, Gravy, Potatoes, Carrots…..and some other stuffs. 🙂 I’ve had this recipe since back in the AOL days and it has become my favorite.
This recipe calls for the Beef to be coated in Biscuit Mix and then browned. This is a simple way for the gravy to become thickened! I use Cooper’s Best Biscuit Mix, a local product made in Nebraska.
The longer this Beef Stew simmers, the better it tastes! You can't ask for a better fragrance to grace your home on a chilly day.
- 2 T. Oil (I use Olive Oil and Butter)
- 1/2 C Biscuit Mix (I use Cooper's Best)
- 1-2 lbs Stew Meat (I cut up a Beef Chuck Roast)
- 2-3 C Liquid (I use 1 C. Vegetable Broth and 1 C. Beef Broth "Better Than Broth" & Water)
- 1-2 Onions, diced
- 3-4 Garlic Cloves, Pressed thru garlic press
- 3 medium Potatoes, peeled & cut up into cubes
- 4 Carrots, cleaned and sliced into bite-sized coins
- 1 C. Cabbage (I use a bagged variety)
- 1 C. Water
- Seasonings and Bay Leaf
- Heat oil in a Dutch Oven until hot.
- Mix Baking Mix with pepper and put in a plastic bag or bowl.
- Coat Beef Chunks with mix, shake off excess and put into pot.
- Brown beef in hot oil until well browned.
- Remove meat to a plate.
- Add more oil and onion. Stir around until onion starts to cook. Add Garlic. Return Beef to Pot and add the 2-3 cups liquid. Heat to boiling, reduce heat and cover.
- Simmer 2 hours, stirring occasionally. (I sometimes have to add more liquid about half way thru)
- Meanwhile, put cut vegetables and 1 Cup Water in a covered casserole and microwave on high for about 10 minutes.
- Add partially cooked vegetables and the liquid to the beef and gravy mixture.
- Add seasonings.
- Heat to boiling, cover and simmer another hour, stirring occasionally.
- As always, the longer it simmers, the better it tastes.