Mum's Beef Stew With Dumplings
- Ready In:
- 2hrs 30mins
- Ingredients:
- 27
- Serves:
-
6-8
ingredients
-
STEW
- 1 kg stewing beef
- flour (for dredging)
- 2 -3 tablespoons olive oil
- pepper
- 1 large onion, diced
- 2 -3 garlic cloves, minced
- 1 teaspoon thyme
- 1 pinch savory
- 1⁄2 teaspoon celery seed
- 2 -3 cups water
- 1 -2 bay leaf
- 1 cup wine or 1 cup beer
- 2 beef bouillon cubes
- 1 tablespoon Worcestershire sauce (optional)
- 3 -4 carrots
- 2 celery ribs
- 1⁄2 rutabaga
- 1 large potato
- 2⁄3 cup frozen peas
- salt
-
DUMPLINGS
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon seasoning salt
- 1 teaspoon italian seasoning, crushed
- 1⁄4 teaspoon cayenne
- 3 tablespoons shortening
- 3⁄4 - 1 cup skim milk
directions
- Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
- Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
- Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
- Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
- Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
- Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
- Add peas and salt 5 minutes before serving.
- DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
- Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
- Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
- Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.
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RECIPE SUBMITTED BY
<p>I am a Canadian professional musician, living in Boston. When I'm not practising, rehearsing, etc., I like to expend my creativity in the kitchen. <br /> <br />Though I cook all sorts of things, I love to bake! I inherited many of my grandmother's recipes including her carrot cake, chocolate chip oatmeal cookies, molasses cookies and more...</p>