Brown meat in oil if time permits. Otherwise add gravy coloring at end of recipe. Put meat in large pot or 2 or 3 smaller pots.
Add salt and pepper. Pour water over meat until you can just see it around the sides. Cover. Bring to boil. Simmer for 1 1/2 to 2 hours until very tender. May be prepared this far 1 or 2 days ahead. When ready to finish, divide meat and juice among 3 large roasters. Two roasters will hold all of the stew but you get more dumplings using 3. Stir in browning sauce now if needed. Add more water if there isn’t enough in each roaster to boil for a few minutes.
Cook carrots as directed on package. Drain. Divide among 3 roasters.
Peel onions and cut in chunks. Add small amount of water and simmer until tender. Drain. Divide among roasters.
Cook peas as directed on package. Drain. Divide among roasters. Stir contents of each roaster lightly to distribute vegetables evenly throughout. Place uncovered in 375 F. oven. Stir occasionally. Heat until bubbling hot. Put dumplings over top and bake as directed.
DUMPLINGS:
While this can be mixed in 1 bowl, it is much easier to mix in 3 separate amounts for easy dividing.
Measure biscuit mix and milk into bowl. Mix lightly with fork. Drop by spoonful over 1 roaster of boiling stew making 24 dumplings. Repeat for other 2 roasters. Bake uncovered in 425 F. oven for 15 minutes until biscuits are nicely browned. Serves 50.
Company’s Coming
Author's Comments
There are no potatoes in this stew. They can be served on the side with a green salad and buns for a filling meal.
Instructions
Brown meat in oil if time permits. Otherwise add gravy coloring at end of recipe. Put meat in large pot or 2 or 3 smaller pots.
Add salt and pepper. Pour water over meat until you can just see it around the sides. Cover. Bring to boil. Simmer for 1 1/2 to 2 hours until very tender. May be prepared this far 1 or 2 days ahead. When ready to finish, divide meat and juice among 3 large roasters. Two roasters will hold all of the stew but you get more dumplings using 3. Stir in browning sauce now if needed. Add more water if there isn’t enough in each roaster to boil for a few minutes.
Cook carrots as directed on package. Drain. Divide among 3 roasters.
Peel onions and cut in chunks. Add small amount of water and simmer until tender. Drain. Divide among roasters.
Cook peas as directed on package. Drain. Divide among roasters. Stir contents of each roaster lightly to distribute vegetables evenly throughout. Place uncovered in 375 F. oven. Stir occasionally. Heat until bubbling hot. Put dumplings over top and bake as directed.
DUMPLINGS:
While this can be mixed in 1 bowl, it is much easier to mix in 3 separate amounts for easy dividing.
4 cups Tea biscuit mix
1 1/2 cups milk (as on package)
4 cups Tea biscuit mix
1 1/2 cups milk (as on package)
4 cups Tea biscuit mix
1 1/2 cups Milk (as on package)
Measure biscuit mix and milk into bowl. Mix lightly with fork. Drop by spoonful over 1 roaster of boiling stew making 24 dumplings. Repeat for other 2 roasters. Bake uncovered in 425 F. oven for 15 minutes until biscuits are nicely browned. Serves 50.
Company’s Coming
Author's Comments
There are no potatoes in this stew. They can be served on the side with a green salad and buns for a filling meal.
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