Beef Stew With Deauville Dumplings
|Stewing beef||2 Pound, cut in 1-inch cubes|
|Hot water||4 Cup (64 tbs)|
|Onions||2 , sliced|
|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|
|All purpose flour||1 1⁄2 Cup (24 tbs) (Pillsbury'S Best)|
|Baking powder||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|
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.
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.
Steam 12 to 15 minutes.
Do not remove cover during steaming