Dorothy Betz

Beef Stew

4.5 kg beef
1 large onion, quartered
750 mL water
175 mL powdered gravy mix
10 potatoes, cut into chunks
1 bag carrots, peeled and sliced
125 mL all-purpose flour

Cut beef into 2.5 cm cubes. In large Dutch oven, combine beef, onion and water. Sprinkle 50 mL of the powdered gravy mix over top. Bring to boil; reduce heat and simmer for 1-1/2 to 2-1/2 hours or until meat is almost tender. Add potatoes and carrots; cook for 40 to 50 minutes longer or until meat is very tender and potatoes and carrots are fork-tender.

In bowl, combine flour and remaining powdered gravy mix; whisk in enough water until smooth. Gradually pour into stew, stirring constantly; cook, stirring, until thickened.
Serve with bannock.


4 L all-purpose flour
750 mL powdered milk
50 mL baking powder
10 mL salt
375 g lard
1 L water (approx)

In large bowl, mix together flour, powdered milk, baking powder and salt. Cut in lard. Gradually stir in enough of the water to make dough hold together. Mix together with hands and form into ball, adding a little more flour or water as necessary. Divide in half. Knead one half on lightly floured surface; press into disc about 2 cm thick. Prick all over with fork. Repeat with remaining disc. Bake each on baking sheet in 230°C oven for 12 to 15 minutes or until firm and golden.

Apple Betty

10 to 12 apples
375 mL packed brown sugar
375 mL all-purpose flour
175 mL shortening or butter or margarine
7 mL cinnamon
4 mL salt

Peel, core and slice apples. In bowl, mix together brown sugar, flour, shortening, cinnamon and salt until crumbly.

Spread apples in bottom of each of 2 greased 2 L square baking dishes; sprinkle brown sugar mixture evenly over top. Bake in 180°C oven for 30 to 40 minutes or until apples are tender.



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