Recipe by House
Found in Penzeys Fall 2006 catalogue. Great for cool days and for those who love stews.
- 2 lbs chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil or 2 tablespoons canola oil
- 1⁄2 cup all-purpose flour
- 1 (8 ounce) can tomato sauce
- 2 cups beef stock (or 2 tsp beef soup base mixed in 2 cups of water)
- 2 turkish bay leaves
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon marjoram
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon granulated garlic powder
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon parsley
- 1 tablespoon beef roast seasoning
- 1 medium onion, chopped
- 1 lb carrot, peeled and cut into 1/2-inch coins
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground celery seed
- 1 teaspoon regular mustard powder
- 1 teaspoon parsley
- 1⁄4 teaspoon granulated white onion powder
- 1⁄3 cup milk
- 1 egg, beaten
- 1 tablespoon melted butter
Directions See How It's Made
- Heat the oil in a large, heavy stock pot.
- Roll the meat in the flour and shake off the excess.
- Brown the meat in the pot.
- While the meat is browning, mix the tomato sauce, beef stock, bay leaves, pepper, marjoram, salt, garlic, thyme, parsley, and beef roast seasoning together in a bowl.
- Once the meat has browned, arrange the onions and carrots over the meat.
- Add the stock.
- Partially cover the pot and simmer gently for about two hours.
- While the stew is simmering, make your dumpling dough.
- Sift together the flour and baking powder.
- Add the ground celery seed, mustard, parsley, and onion powder to the flour mixture.
- In a seperate bowl, add the milk to the beaten egg, then stir into the flour mixture.
- Add the melted butter and stir to blend.
- The dough should be soft not sticky.
- On a lightly floured surface, roll out the dough to about 1/4" thickness.
- Cut dough with a very small ring cutter(a doughnut hole cutter works well).
- Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes and serve.