Recipe by stephanie
this is comfort food... try this
Top Review by whatacook
The stew was very nice. The dumplings were fine. I even substituted whole wheat flour. I've never had a problem with dumplings.... just make sure the "dough" is thick, and the stew is at a low boil. Cover, wait, and they'll turn out fine every time. Just let them float on the top, and don't stir them in. You can do that when they are done and you dish yourself a serving.
- 4 lbs boneless beef chuck (into 1 inch cubes)
- 1⁄3 cup olive oil
- 2 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 3 cups red wine
- 2 cups water
- 2 tablespoons tomato paste
- 1⁄2 teaspoon thyme
- 4 carrots, sliced
- 3 turnips, cut into quarters
- 1⁄4 cup parsley, chopped
- 2 teaspoons baking powder
- 1 egg, well beaten
- 1 clove garlic, minced
- 12 small white onions
- 4 celery ribs, cut into 2 inches strips
- 1⁄4 lb mushroom
- 1 cup all-purpose flour
- 1⁄2 teaspoon sugar
- 1⁄2 cup milk
Directions See How It's Made
- Brown beef in 1/4 cup oil in Dutch oven over medium heat.
- Season with 2 teaspoons salt and pepper.
- Add wine, water, tomato paste, garlic and thyme.
- Bring to a boil over high heat.
- Reduce heat to low, cover and simmer for an hour.
- Stir occasionally.
- Add onion, carrots, celery, turnips, mushrooms and parsley.
- Simmer, covered 20 minutes.
- Combine flour, baking powder, remaining salt and the sugar in a small bowl.
- Add egg, milk, remaining oil.
- Stir to blend.
- Drop dumplings by tablespoonful in hot stew.
- Cook, uncovered 10 minutes.