Blushing Beef Stew


beef stew

Blushing Beef Stew

Recipe submitted in 1957 for our 4-H and FHA Favorite Food Show recipe booklet. This recipe celebrates International Carrot Day (April 4th).
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Servings 4 people


  • 1 Propane stove and oven


Beef Stew

  • 2 medium Onions
  • 3 tbsp Shortening
  • 1 1/2 pounds Beef Chuck or Stew Meat
  • 1/4 tsp Pepper
  • 1 tsp Salt
  • 2 cups Water
  • 3 tbsp Flour
  • 6 small Carrots
  • 1 cup Peas cooked

Tomato Biscuit Ring

  • 3 cups Bisquick
  • 1 1/2 cups Tomato Juice
  • 1/8 tsp Allspice


Beef Stew

  • Melt shortening in a pot on a propane stove and brown onions.
  • Cut meat into two inch squares and gently brown. Add seasoning and liquid. Coverand simmer gently about 1.5 hours or until meat is fairly tender.
  • Add diced carrots and cook about 15 minutes longer. Stir three tbsp flour into 1.5 cup cold water to form a smooth paste.
  • Add to stew and cook about 10 minutes longer. Add cooked peas.

Tomato Biscuit Ring

  • Add tomato juice to Bisquick and allspice. Stir with a fork into a soft dough. It will be stiff but sticky.
  • Bake in greased 8 inch ring mold for 25 to 30 minutes at 425. Serve with stew in center of ring.

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