You are here

Beef Stew With Parsley Dumplings

Chef.at.Home's picture
Ingredients
  Bacon drippings/Oil 4 Tablespoon (Good Quality)
  Chuck steak 6 Pound, cut into 1 inch chunks
  Sugar 2 Teaspoon
  Squab breast 3 , quartered (Whole)
  Onions 3 , thinly sliced
  Carrots 6 , cut into 1/4 inch thick slices
  Turnip 1⁄2 , cut into 1 inch chunks
  Parsnips 6 , cut into 1/2 inch thick slices
  Whole wheat flour 2 1⁄2 Tablespoon
  Beef stock 2 1⁄2 Cup (40 tbs)
  Light beer 2 1⁄2 Cup (40 tbs)
  Garlic 1 Clove (5 gm), finely chopped
For parsley dumplings
  Self rising flour 1 1⁄2 Cup (24 tbs)
  Shredded suet 1 Cup (16 tbs), shredded
  Finely chopped fresh parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat the drippings or oil in a large stew pan or casserole and brown the meat, a few pieces at a time, turning the pieces of meat over so that they brown evenly and well.
Add the sugar.
As the pieces of meat are browned, remove them from the pan and keep warm.
Brown the pieces of squab breast and remove.
Add the onions to the pan and cook, stirring occasionally, for 5 minutes, until soft but not browned.
Add the carrots, turnip and parsnips and cook for a further 5 minutes, stirring to prevent sticking.
Sprinkle over the flour and cook for a couple of minutes, then gradually add the stock and beer, stirring all the time until boiling.
Return the browned meat and squab breasts to the pan and add the garlic and seasoning.
Cover tightly and cook in a preheated 350° oven for 1-1/2 hours.
Mix the ingredients for the dumplings together, then stir in enough cold water to bind the mixture.
Divide into 24 equal portions and shape into balls.
Add the parsley dumplings to the stew, cover and cook for a further 30-35 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Beef
Servings: 
28

Rate It

Your rating: None
4.180555
Average: 4.2 (18 votes)