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1
Brown meat in oil if time permits.
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2
Otherwise add gravy coloring at end of recipe.
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3
Put meat in large pot or 2 or 3 smaller pots.
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4
Add salt and pepper.
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5
Pour water over meat until you can just see it around the sides.
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6
Cover.
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7
Bring to boil.
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8
Simmer for 1 1/2 to 2 hours until very tender.
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9
May be prepared this far 1 or 2 days ahead.
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10
When ready to finish, divide meat and juice among 3 large roasters.
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11
Two roasters will hold all of the stew but you get more dumplings using 3.
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12
Stir in browning sauce now if needed.
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13
Add more water if there isnt enough in each roaster to boil for a few minutes.
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14
Cook carrots as directed on package.
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15
Drain.
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16
Divide among 3 roasters.
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17
Peel onions and cut in chunks.
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18
Add small amount of water and simmer until tender.
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19
Drain.
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20
Divide among roasters.
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21
Cook peas as directed on package.
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22
Drain.
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23
Divide among roasters.
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24
Stir contents of each roaster lightly to distribute vegetables evenly throughout.
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25
Place uncovered in 375 F. oven.
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26
Stir occasionally.
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27
Heat until bubbling hot.
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28
Put dumplings over top and bake as directed.
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29
DUMPLINGS: While this can be mixed in 1 bowl, it is much easier to mix in 3 separate amounts for easy dividing.
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30
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.
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31
Mix lightly with fork.
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32
Drop by spoonful over 1 roaster of boiling stew making 24 dumplings.
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33
Repeat for other 2 roasters.
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34
Bake uncovered in 425 F. oven for 15 minutes until biscuits are nicely browned.
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35
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