Add S’more Ideas to Your S’mores
S’mores are a summertime staple loved by all generations. The classic s’more is honey graham crackers, marshmallows, and chocolate. But… [...]
Blushing 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).
Equipment
- 1 Propane stove and oven
Ingredients
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
Instructions
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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