Return to Content

Joe Booker Stew

Joe Booker Stew
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4-6

Top this basic beef stew with dumplings and have on a cold winter night.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 pound salt pork, diced
  • 3 onions, peeled and sliced
  • 1-1/2 pounds lean stew beef cubed
  • Flour for dredging
  • 3 cups beef stock
  • 3 sprigs parsley
  • 1 bay leaf
  • 2 sprigs summer savory
  • 1 sprig thyme
  • 2 to 3 potatoes, peeled and sliced
  • 4 carrots, peeled and sliced
  • Salt and pepper to taste


Fry salt pork in heavy skillet until crisp. Remove with slotted spoon and set aside. Sauté onions in fat until tender and remove to Dutch oven. Dredge beef in flour and brown in hot fat, turning to cook all sides. Place in Dutch oven with onions and beef stock. Tie herbs in cheesecloth bag and add to pot. Heat to a boil, reduce heat, cover, and cook 1 hour. Add potatoes and carrots and cook 20 minutes longer or until vegetables are tender. Remove herbs. Season with salt and pepper. If desired, place dumplings on stew.
Updated Tuesday, September 18th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111