Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Dumplings
- Ready In:
- 2hrs 15mins
- Ingredients:
- 22
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 1 tablespoon olive oil
- 1 lb round steak, trimmed, cut in 1-inch cubes
- 2 garlic cloves, minced
- 4 cups low sodium beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 1⁄4 teaspoons fresh thyme leaves
- 3⁄4 lb new potato, quartered
- 5 carrots, peeled, cut in 1-inch pieces
- 1 onion, cut in wedges
- 0.5 (8 ounce) package fresh mushrooms, cut in halves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- cornmeal-thyme dumplings (recipe follows)
- for the cornmeal-thyme dumplings
- 3⁄4 cup cornmeal (stone-ground white or yellow)
- 3⁄4 cup bread flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 2 -3 teaspoons fresh thyme, chopped
- 3 tablespoons butter, melted
- 1⁄2 cup milk
directions
-
For the Cornmeal-Thyme Dumplings:
- Combine cornmeal, bread flour, baking powder, salt and thyme in a bowl until well blended. Add butter and milk, stirring to blend. Cook as directed in main recipe.
-
For the Main Recipe:
- Heat oil in a Dutch oven or deep skillet over high heat.
- Add beef and garlic. Sauté 5 to 7 minutes until beef is browned.
- Add broth, wine, tomato paste and thyme; bring to a boil.
- Cover, reduce heat, and simmer 11/2 hours or until steak is tender.
- Add potatoes and next five ingredients. Simmer, uncovered, 30 minutes or until vegetables are almost tender.
- Scoop dough for dumplings by rounded tablespoons on top of stew; cook over low heat, uncovered, 10 minutes.
- Cover and cook 18 to 20 minutes, until dumplings are done. (Avoid boiling mixture to prevent dumplings from falling apart.).
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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