Just Stew It!

This one is from the Eat, Shrink and Be Merry cookbook. There's a pretty long list of ingredients, but it's easy to make. I like to get it going when the kids are napping and then you just need to finish it up before supper. A beautiful, hearty meal!

2 lbs stewing beef, cut into 1 1/2 inch cubes

2 tbsp all-purpose flour

2 tsp olive oil

1 1/2 cups chopped onions

1 cup chopped celery

2 tsp minced garlic

2 tsp Herbs de Provence (if you don't have, just use a combination of oregano, basil, and whatever else you like!)

2 cups beef broth

2 tbsp balsamic vinegar

2 tbsp tomato paste

2 tsp granulated sugar

1/2 tsp each salt and freshly ground black pepper

2 cups chopped carrots

1/2 cup light sour cream

2 tbsp each cornstarch and chopped fresh parsley

1/2 cup frozen green peas

1 1/2 cups Bisquick baking mix

1/3 cup milk

1/2 tsp dried rosemary, or 1 tbsp chopped fresh parsley

- Trim beef of fat and sprinkle with flour. Heat olive oil in a large, non-stick pot over medium-high heat. Add beef cubes and cook until lightly browned.

- Add onions, celery and garlic. Cook and stir until onions begin to soften, about 5 minutes. Stir in herbs. Cook 1 more minute. Add broth, vinegar, tomato paste, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Add carrots and simmer 20 minutes more.

- Combine sour cream, corn starch and parsley in a small bowl. Add to stew along with green peas. Mix well. To make dumplings, combine baking mix with milk and rosemary. Stir with a fork until smooth. Drop by teaspoonfuls over hot stew. Cover with a tight-fitting lid. Simmer 20 minutes without lifting lid. Dumplings should be puffed up and dry to the touch. Serve hot.