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Beef Stew With Dumplings

American.foodie's picture
Beef stew with dumplings is a vegetable beef stew cooked with flour dumplings. Herbed with thyme, parsley and flavored with garlic, the beef stew is prepared with wine. Rich and hearty, this beef stew with dumplings is filling and homely.
Ingredients
  Lean boneless beef chuck 4 Pound, cut into 2-inch cubes
  Olive oil 6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)
  Salt 2 1⁄2 Teaspoon, divided
  Pepper 1⁄4 Teaspoon
  Dry red wine 3 Cup (48 tbs)
  Water 2 Cup (32 tbs)
  Tomato paste 2 Tablespoon
  Garlic clove 1 Clove (5 gm), minced (Use Large Cloves)
  Dried thyme 1⁄2 Teaspoon, crushed
  White onions 12 Small
  Carrots 4 , cut into quarters
  Celery ribs 4 , cut into 2-inch pieces
  White turnips 3 , cut into quarters
  Small mushrooms 1⁄4 Pound
  Chopped parsley 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Egg 1 , well beaten
  Milk 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
Directions

Brown beef in 1/4 cup of the oil in Dutch oven over medium-high heat.
Season with 2 teaspoons of the salt and the pepper.
Add wine, water, tomato paste, garlic and thyme.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Add onions, carrots, celery, turnips, mushrooms and pars ley.
Simmer, covered, 20 minutes more.
Meanwhile, prepare dumplings.
Combine flour, baking powder, remaining 1/2 teaspoon salt and the sugar in small bowl.
Add egg, milk and remaining 2 tablespoons oil.
Stir to blend.
Drop dumplings by table-spoonfuls onto hot stew.
Cook, uncovered, 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef

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