Prep 30 mins
Cook 1 hr 30 mins
this is comfort food... try this
- 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
- 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.
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.
This is a really good recipe. The only change I made is one I learned a long time ago from my grandmother: rather than simply adding the dumplings to the stew, first boil them in beef broth. Drop dumplings one by one into a bubbly boiling area of the broth. Make certain you drop them into a boil. Don't stir until set, then gently stir by moving them around with the back of a spoon. When they're cooked, turn off heat, cover, and allow to set for 10 minutes before adding to your stew. This will prevent them from disintegrating into little bits and pieces. This is an old Appalachian cooking trick for good dumplings, so give it a try.
This stew tasted great but when I made it the dumplings didn't come out right--instead of being dumplings the bread/dough disintegrated into the stew.