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Beef Stew With Dumplings

southern.chef's picture
  Boneless beef chuck 2 Pound, cut into 1 inch cubes
  All purpose flour 5 Tablespoon (About 1/4 Cup Plus 1 Tablespoon)
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, sliced
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Bay leaf 1 Small
  Water 4 Cup (64 tbs)
  Potatoes 3 Large, quartered
  Carrots 4 Large, cut in half crosswise
  Onions 6 Small
  Celery stalks 3 , cut into 1 inch pieces
  All purpose flour 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)

Dredge meat in 1/4 cup plus 1 tablespoon flour, and brown in hot oil in a large Dutch oven.
Stir in next 7 ingredients; cover, reduce heat, and simmer 2 hours.
Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes.
Combine 1 cup flour, parsley, baking powder, and salt in a small bowl; make a well in center of mixture.
Add milk, stirring just until moistened.
Drop mixture by tablespoonfuls onto stew; cover and cook 15 minutes without removing cover.

Recipe Summary

Main Dish

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