Recipe by Oxford
What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings? The combination is a knock-out. Rich, flavorful, spicy beef stew balanced with light dumplings. Credit, Simply Recipes.
- 2 tablespoons extra virgin olive oil
- 4 cups onions, thinly sliced
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1 tablespoon caraway seed, toasted and ground
- 1 1⁄2 tablespoons sweet Hungarian paprika
- 1 teaspoon spicy Hungarian paprika
- 2 tablespoons minced fresh marjoram
- 1 teaspoon minced fresh thyme leave
- 1 bay leaf
- 3 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 4 cups chicken stock
- 2 1⁄2 lbs chuck roast, cut into 2-inch cubes (remove excess fat)
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup milk
- 2 tablespoons melted butter
Directions See How It's Made
- In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
- Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
- Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
- To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.