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Friday, September 19 2008

Beef stew is the perfect meal when you need something you don't have to "watch" constantly, when the weather is cool, or when you just have a longing for "meat and potatoes". This recipe is one from my vintage recipe collection. It was an old newspaper clipping I found in my mother's recipe box after she passed away. Give it a try. You have your meat, veggies, and bread all in one dish.


1/4 cup corn oil

2 lbs boneless lean beef, cut into 1-inch cubes

1/2 cup coarsely chopped onion

5 cups water

2 bay leaves

1 tbsp salt

1/4 tsp pepper

6 medium carrots, cut into 3-inch pieces

3 potatoes, peeled and quartered

1 cup thinly sliced celery

1 (10-oz) pkg frozen peas

1/4 cup cornstarch mixed with 1/2 cup water

Flaky Biscuits (recipe follows)

In large saucepot, heat corn oil over medium heat. Add beef, half at a time; brown on all sides, turning frequently, about 5 minutes. Add onion; stir frequently for 5 minutes or until tender. Stir in water and seasonings. Bring to boil; cover, reduce heat; simmer 30 minutes. Add vegetables; cover and cook 30 minutes or until beef and vegetables are tender. Restir cornstarch-water mixture; stir into stew. Stirring constantly, bring to boil over medium heat; boil 1 minute. Place biscuits on top of stew. Place uncovered in 450 degree oven 12 to 15 minutes or until biscuits are lightly browned.

Serves 6.

Flaky Biscuit Topping: In mixing bowl, stir together 2 cups unsifted flour, 3 tsp baking powder, and 1 tsp salt. Stir in 1/3 cup corn oil with fork or pastry cutter. Add 2/3 cup milk; mix until dough forms. Gently knead on lightly floured surface 15 to 20 times. Divide into 6 biscuits.


Linda collects vintage recipes and shares them on her blog at For more of Linda's recipes and diabetic information go to her website at where she shares recipes and information with her fellow diabetics.

Posted by: Send a Meal AT 09:22 am   |  Permalink   |  0 Comments  |  Email

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