The name of this recipe is a throwback to childhood, when my mom read me a story about “Dragon Stew” – the dragon was actually the chef, not the main ingredient. I like to serve this with Bisquick-box dumplings. This recipe could easily be adapted for the crock pot; just do the dumplings when you get home.
1 pkg beef for stew (about 2 lbs)
canola oil
flour
2 carrots, peeled and chopped
1 tomato, seeded and chopped
1 red potato, cubed
1/2 package portabella or cremini mushrooms, sliced
1 onion, sliced
1 cup frozen peas
2 cloves garlic, minced
1 cup frozen corn
1 bay leaf
1 tbsp white pepper, or to taste
4 cups beef broth or bouillon
1 glug of red wine
1 cup water
kosher salt
black pepper
Lawry’s seasoned salt
Preheat oven to 400 degrees.
Season meat with salt and pepper; season flour with Lawry’s. Lightly coat meat with flour. Preheat canola oil in skillet. Brown meat in skillet. Set meat aside.
Deglaze plan with beef broth. In large casserole dish, combine remaining ingredients, seasoning with white pepper to your desired spiciness. Add broth to casserole dish.
Bake in oven for one hour and twenty minutes. If making Bisquick-box dumplings, add to stew after approximately 1 hour (cooking without a lid for 10 minutes, and with a lid for the remaining 10).
Remove bay leaf. Let sit for 10 minutes before serving.
