This is a great stew for a fall party. Serve with H-E-B Drumettes for appetizers, along with Breaded Zucchini Sticks. Add a tossed green salad for a complete meal.
2 pounds Beef Chuck Roast, cut into 1-inch cubes
4 slices H-E-B Fully Cooked Bacon
1 medium onion
1 1/2 teaspoons dried thyme leaves
1 teaspoons salt and pepper
3 (14 1/2 oz.) cans beef broth
1 cup dry red wine
2 bay leaves
3 to 4 medium carrots
3 medium medium potatoes
2 stalks celery
2 tablespoons cornstarch
2 tablespoons finely chopped parsley
2 cups biscuit and baking mix
2/3 cup milk
2 pounds pork back ribs
2 tablespoons dried minced onions
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoon black pepper
1 teaspoon cayenne
1 tablespoon sugar
Cut beef roast into 1-inch cubes; trim away and discard fat. Cut bacon into 1/2-inch pieces. Chop onion. Sauté bacon and onion in a 6-quart stockpot or Dutch oven over Medium heat for 5 minutes. Add beef and brown with onion and bacon for 5 minutes. Add thyme, salt and pepper; sauté for 2 more minutes.
Reserve 1/4-cup broth and set aside. Add remaining broth, red wine and bay leaves to pot and stir. Bring to a boil, reduce heat to Low, cover and simmer for 1 1/4 hours.
Meanwhile, cut carrots and celery into 1-inch pieces. Cut potatoes into 1-inch cubes. Add carrots, celery and potatoes to stew. Return to a boil; simmer 20 to 30 minutes or until vegetables are tender. Remove bay leaves.
Combine cornstarch with reserved 1/4-cup beef broth. Stir into stew.
Chop parsley; blend with baking mix. Stir milk into baking mix until just moistened for dumplings. Raise heat to Medium-Low. Drop dumplings by spoonfuls onto boiling stew. Simmer 10 minutes, uncovered. Cover and simmer 10 more minutes. Serve while hot.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!