Paula Deen’s House Seasoning.
Mix 1 cup salt, ¾ cup black pepper, and ¼ cup garlic powder together and store in an airtight container. Keeps up to 6 months.
(Streaks of fat)
Most people shy away from fat when buying beef. However, for the best flavor and most tender cuts you should always choose a cut with generous marbling.
EMERY’S FAVORITE BEEF STEW
4 to 5 lb. chuck beef roast, well marbled, cut into 1-inch pieces (a roast is essential to this
recipe. Don’t buy already cut-up beef stew meat)
¼ cup all-purpose flour
Salt & black pepper (I use Paula Deen’s seasoning
mix, see Tips)
3 Tbsp. oil (I use Olive Oil)
1 large Vidalia onion, coarsely chopped
2 stalks celery hearts, coarsely chopped
2 garlic cloves, ( I keep a small jar of chopped cloves in fridge.
¼ tsp = 1 clove)
2, 14.5-oz. cans Hunt’s diced tomatoes with
Basil, Garlic & Oregano
2 tomato cans of beef broth
1, 6-oz. can Hunt’s tomato paste plus 1 can water
2 bay leaves
4 Idaho potatoes,
peeled and cut into small chunks
6 small carrots, peeled and cut on an angle into small chunks.
Mother’s “Puffy” Dumplings For Beef Stew
For you “Northerners”
1 cup plain flour
½ tsp. baking powder
½ tsp. salt
1 large
egg
1/3 cup whole milk
2 Tbsp. oil
Sift the flour, baking powder and salt together. Combine egg, milk and oil, beating with a fork
to mix. Add to dry ingredients to make a soft dough. Drop by large tablespoons into hot stew. Do this when the stew meat is fork-tender.
You should have plenty of liquid. Cover and cook for 15 minutes, WITHOUT peeking!