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Beef Stew With Deauville Dumplings

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Ingredients
  Stewing beef 2 Pound, cut in 1-inch cubes
  Shortening 2 Tablespoon
  Hot water 4 Cup (64 tbs)
  Onions 2 , sliced
  Bay leaf 1
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Carrots 6 , cut in 1-inch strips
  Potatoes 6 , cut in quarters
  Frozen peas 10 Ounce (1 Package)
  Flour 1⁄4 Cup (4 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Bottled brown bouquet sauce 1 Teaspoon
  Dumplings 6
  All purpose flour 1 1⁄2 Cup (24 tbs) (Pillsbury'S Best)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Currants 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Milk 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Instant minced onion 1 Teaspoon
Directions

Brown beef in shortening in a Dutch oven or large skillet.
Stir in hot water, sliced onions, bay leaf, salt and pepper.
Cover; simmer for 1 1/2 to 2 hours until meat is tender.
Remove bay leaf.
Add carrots and potatoes.
Cover and cook 20 to 30 minutes until almost tender.
Add peas.
Combine flour and cold water.
Add to hot stew, stirring until thickened.
Heat to boiling.
Add bouquet sauce, if desired.
Top with Dumplings.
Dumplings: Combine flour, baking powder, salt and currants in mixing bowl.
Add egg, milk, oil and onion.
Mix only until moist.
Drop 8 to 10 tablespoonfuls on top of stew.
Cover.
Steam 12 to 15 minutes.
Do not remove cover during steaming

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Healthy

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