Beef Stew with Herb Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Stew:
1 lb beef stew meat, cubed
1 TBS olive oil
1 beef boullion cube
5 cups hot water
1/2 tsp salt
1/8 tsp pepper or to taste
3 med carrots, sliced in rounds
1 large boiling potato (not russet) cubed
2 med stalks celery, sliced
1 onion, chopped
1/2 tsp browning sauce (Kitchen Bouquet)
1 tsp seasoning salt
1 bay leaf
1 tsp Herbs d'Provence
1 cup milk
4 TBS all-purpose flour
Herb Dumplings:
3 TBS shortening
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 1/2 TBS chopped fresh Italian parsley
1 1/2 TBS chopped fresh chives
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Directions: |
Directions:Cook and stir beef in small batches (so it will sear/brown) in a large Dutch oven about 15 minutes or until beef is brown. Return all beef to pot. Add hot water, 1/2 tsp salt, beef boullion and pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2 1/2 hours or until beef is almost tender.
Add vegetables, browning sauce, seasoning salt and herbs. Cover and simmer about 30 minutes or until vegetables are tender. Remove bay leaf.
While the vegetables are simmering in the stew, make the dumplings:
Mix the herbs with the flour. Cut the shortening into the flour, baking powder and salt with a pastry blender until mixture resembles fine crumbs. Stir in milk.
Finish stew:
Shake 3/4 cup cold milk and the 4 TBS flour in tightly covered mason jar until blended and smooth. Gradually stir mixture into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to a slow simmer/gentle boil. Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid, drop gently on top).
Cook, uncovered for 10 minutes. Cover and cook 10 minutes longer. |
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Personal
Notes: |
Personal
Notes: You can substitute any meat you'd like. Chicken, lamb, meatballs. Paul's favorite stew! Shelley loves the dumplings!
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