Beef Stew With Dumplings
|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|
|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|
|Egg||1 , well beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
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.