Stew With Dumplings
|Water||2 Cup (32 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Sliced onions||2 Tablespoon|
|Bay leaf||1 Small, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Carrots||3 Small, sliced|
|Potato||1 Large, quartered|
|Tomatoes||1 Cup (16 tbs)|
|Green beans||1 Cup (16 tbs), cut|
|Lima beans||1 Cup (16 tbs), cooked|
|Red wine||1⁄4 Cup (4 tbs)|
|Biscuit mix||1⁄2 Cup (8 tbs)|
Dredge beef in flour; brown well in margarine in heavy fry pan or electric skillet.
Add remaining ingredients except vegetables, wine, biscuit mix and milk.
Cover; cook 1 hour and 30 minutes or bake at 350 degrees until tender.
Add all vegetables to meat and gravy mixture; simmer 25 minutes.
More gravy may be added also.
Mix together biscuit mix and milk; form into four balls.
Drop dough balls on top of stew; simmer 10 minutes uncovered and 5 minutes covered.