Ingredients: |
Ingredients: 1/4 cup olive or vegetable oil
1-1/2 to 2 pounds stew beef, cut into 1-1/2 inch pieces and patted dry with a paper towel.
6 garlic cloves, minced
6 cups beef consomme'
3/4 cups water
1 cup Guinness stout
1 cup red wine
2 T tomato paste
1 T sugar
1 T dried thyme
1 T Worcestershire sauce
2 bay leaves
2 T butter
3 pounds russet potatoes, peeled, cut into 2 inch pieces
1 large onion, chopped
2 cups [1 1/2 inch] carrot slices
Salt and pepper to taste
2 T flour mixed with 1/3 cup water
Egg dumplings [recipe follows]
Fresh chopped parsley for garnish
For Egg Dumplings:
2 cups all-purpose flour
1 tsp baking powder
Pinch salt
2 large eggs, beaten
4 T [1/2 stick] butter, melted and cooled
2 -3 T milk, more as needed
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Directions: |
Directions:Heat oil in heavy large pot over medium high heat.
Add beef and saute' until brown on all sides, about 5 minutes.
Add garlic and saute' until garlic softens.
Add consomme', water, Guinness, wine, tomato paste, sugar thyme, Worcestershire and bay leaves.
Stir to combine and bring to a boil.
Reduce heat to medium low, then cover and simmer for 1 hour.
While the meat mixture is simmering, melt butter in another large pot over medium heat.
Add potatoes, onion and carrots.
Saute vegetables until golden, about 20 minutes.
Add vegetables to beef stew.
Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
Discard bay leaves.
Add flour/water mixture and continue cooking until thickened.
Season to taste with salt and pepper.
Bring soup back to boil and add dumplings.
[Recipe below]
Garnish with fresh chopped parsley.
To Make Dumplings:
In a small mixing bowl, combine flour with baking powder and salt.
With a fork, blend in eggs and cooled butter.
Add milk, a tablespoon at a time, until a thick dough is formed. [dough should be sticky but not runny]
Raise heat to bring stew broth to a boil.
Drop dumpling dough into boiling broth by the teaspoonful... do not crowd dumplings.
By the time all the dough is dropped into the broth, some of the dumplings should have already begun to form and float to the top of the pot.
At this point, cover pot, lower heat to simmer and continue to cook for about 10 minutes. |
This recipe for Beef Stew with Egg Dumplings is from