Toledo Rocket Beef Stew
2lbs. Cubed (not Cuban) beef
1 C all-purpose flour
1 Tbsp Lawry's seasoned salt
1/4 tsp Black Pepper
4 lg. potatoes cut in 1/2-3/4" cubes
1-20oz (family size) bag of frozen mixed vegetables
Beef flavored bullion
4 Chilli Peppers
Bisquick baking mix
First, if you want to save a little time, buy your beef already cut into cubes. You'll pay a little more (about a buck a pound more), but it can knock about a half hour off your prep time. Personally cut using a round roast. Cut the cubes about 3/4" in size.
Mix together the flour, seasoned salt, and pepper. Roll the beef in it to thoroughly coat, then brown in a hot skillet with vegetable oil. The flour is the ingredient that will give the stew a little consistancy, more of a gravy than a soup stock. Add browned beef to a large stock pot of boiling water, cover and allow to simmer on low for about an hour. Add potatoes to pot, cover and simmer til tender. When potatoes are tender, add vegetables and carefully bring to a boil, stirring every few minutes to prevent sticking. Add beef bullion to taste.
While stew is coming to a boil, mix up the Bisquick according to the label instructions for "dumplings". Once stew boils, drop spoonfuls of mix into stew and again, follow Bisquick's instructions. In 20 minutes, you'll have piping hot beef stew with dumplings. Salt and pepper to taste. :p
Keep this hot on the Coleman camp stove set on low. Fantastic cold weather food. Serve with hot coffee with a splash of your favorite liqueur.
