If you have been looking for a good old fashioned beef stew recipe, look no further! This post contains four old fashioned beef stew recipes that will walk you through how to make beef stew are sure to satisfy on cold winter nights. All of these recipes features a dumpling that cooks in the beef stew toward the end. These old fashioned beef stew recipes will take some time to make if you go the traditional route, but consider using a slow cooker or pressure cooker to speed things along. I have this Ninja Foodi and love it!
Miss Brentlinger’s Beef Stew and Dumplings Recipe
Two pounds beef, three tablespoons flour, two onions sliced, one turnip, one carrot, four potatoes, water, salt and pepper.
Beef from neck may be used. Wipe meat off with a damp cloth and cut into inch or two-inch pieces. Extra fat may be removed to fry out for browning meat. All ragged, bony pieces may be put in clod water enough to cover and gradually brought to the boiling point. Roll the choice pieces in flour and brown in the hot fat. Put meat and onions in kettle when it reaches the boiling point, and cook all at low temperature until tender. Prepare vegetables by cutting in one-half inch dice and add to stew an hour before serving. Season with salt and pepper to taste. The stew may be thickened with flour. Dumplings if used, should be added to stew 20 minutes before serving. The stew should boil steadily these 20 minutes, so as to thoroughly cook the dumplings.
Dumplings – Two cups flour, one-half teaspoon salt, four teaspoons baking powder, three-fourths cup water, two tablespoons shortening. Mix dry ingredients together, cut in shortening and add milk or water sufficient to make a stiff dough. Drop by spoonfuls into stew. Allow to cook 15 to 20 minutes. Use dumplings as a border.
Miss Velma Brentlinger, 23 Stapelton Court, Dayton, O. Source: The Dayton Herald – 22 Feb 1917.
Mrs. Ritchie’s Beef Stew With Dumplings Recipe
One pound of round steak cut in small pieces. Place in a deep sauce pan in about a tablespoon of beef suet, add a small onion cut in slices and fry all a light brown; then add water to cover and half a can of tomatoes and two onions cut in quarters; salt and pepper to taste. Let all cook slowly about an hour; then add 5 cents worth of carrots, cut small, and about six potatoes cut in pieces the size of an egg. Cook until tender, then add dumplings made as follows: One cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon salt, milk to make a stiff batter. Drop from teaspoon into hot stew gravy. Cook about 15 minutes without raising lid. This makes an inexpensive but very satisfying meal.
Mrs. U. S. Ritchie, Kenwood, Cal. Source: San Francisco Chronicle – 21 Dec 1919.
Mrs. Schowbocker’s Beef Stew With Sour Gravy and Dumplings Recipe
Boil two pounds lean beef in just enough water to cover. After skimming add seasoning and one onion, cut fine. When nearly tender add two tablespoons strong vinegar. When meat is well done, brown one tablespoonful flour in one teaspoon butter or lard and mix to a smooth gravy with broth, which should have boiled down to about two cups. Slice beef, place on deep platter and arrange dumplings around edge. Pour gravy over meat only.
Dumplings – Sift together two cups flour, two heaping teaspoonfuls baking powder, one-half teaspoonful salt. Work in one teaspoonful butter with finger tips then add gradually one cup milk. Toss on floured board, roll out to one-half inch in thickness and cut in rounds with small cutter. Place close together in buttered steamer or colander, cover closely and steam for twelve minutes over kettle of boiling water.
We have found this to be a delightful change from the ordinary beef stew.
Mrs. Pearl Schowbocker, 449 Lowes Street, Dayton, O. Source: The Dayton Herald – 22 Feb 1917.
Mrs. Young’s Beef Stew Recipe
Fry out 2 pieces fat pork, when brown take out scraps, add 1 quart water, then put in 5 pounds stew meat cut in pieces; cook 2 hours, then peel 4 or 5 onions, 1 good sized turnip, cook 30 minutes, then add 4 parsnips, cut lenghtwise, then 8 large potatoes; cook 20 minutes; make 6 or 8 dumplings, cook 15 minutes; then take up, thicken gravy with little flour. Serve.
Dumplings. One quart flour, 1 heaping teaspoonful baking powder, enough milk or water to make stiff.
Mrs. Lizzie E. Young, Chatham. Source: Boston Post – 6 Mar 1904.
[sc_fs_faq sc_id=”fs_faq8j8ma5ijh” html=”true” headline=”h2″ img=”” question=”How to make beef stew” img_alt=”” css_class=”” ]Beef stew is make with beef chunks and ingredients like onions, turnips, carrots, potatoes, tomatoes. Dumplings can also be added to beef stew.[/sc_fs_faq]