YOU ARE HERE: LAT HomeCollections

Beef Stew Makes a One-Dish Meal : Flavor Meat With Corn and Zucchini, Dumplings or Beer

September 19, 1985

These beef stew recipes will add greatly to your repertory of one-dish favorites. Country-Style Stew is made deliciously different when topped with dumplings, and Beef Stew South American Style partners rice, corn and zucchini with seasoned beef.

Crusty French bread or corn muffins are suitable accompaniments for this great meal.


2 pounds boneless beef chuck

1/2 cup flour

3 tablespoons oil

5 cups beef broth

3 onions

5 sprigs parsley

2 bay leaves

1/2 teaspoon rosemary leaves

1/2 teaspoon thyme leaves

2 potatoes, peeled and cubed

6 carrots, peeled and sliced

1 (10-ounce) package frozen peas

1/2 teaspoon salt

1/2 teaspoon black pepper


Cut beef into 2-inch cubes and coat with flour. Heat oil in Dutch oven and cook beef until browned. Stir in broth, onions, parsley, bay leaves, rosemary and thyme. Heat to boiling, then reduce heat and simmer, covered, 1 hour. Add potatoes and carrots. Simmer, covered, 15 minutes longer. Add peas, breaking apart with fork.

Heat to boiling, then reduce heat and simmer, covered, 10 minutes. Arrange Dumplings on top of meat and vegetables in Dutch oven, being careful not to place directly in liquid. Cook, uncovered, 10 minutes, then cover and cook about 10 minutes or until Dumplings are fluffy. Makes 8 servings.


1 1/2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons shortening

3/4 cup milk

In bowl combine flour, baking powder and salt. Cut in shortening until mixture resembles meal. Stir in milk. Makes 8 servings.


1 1/2 pounds boneless beef chuck

3 tablespoons flour

1 teaspoon salt

2 tablespoons butter or margarine

1 tablespoon oil

1 onion, chopped

1 tablespoon paprika

3 cups water

1/2 teaspoon dried thyme leaves

1/4 teaspoon black pepper

1/2 cup rice

1 (16-ounce) can corn

1 pound zucchini, sliced (about 3 large)

Cut beef into 1-inch cubes. Combine flour and 1/2 teaspoon salt and use to dredge beef. Heat butter and oil in skillet until hot. Add beef and onion and cook until beef is browned. Stir in paprika. Cook and stir 2 minutes, then stir in remaining salt, water, thyme, pepper and rice.

Heat to boiling, then reduce heat and simmer, uncovered, about 1 hour or until beef is tender. Stir in corn and zucchini. Cook, covered, stirring occasionally, until zucchini is tender, about 15 minutes. Makes 6 servings.

Los Angeles Times Articles