Recipe by East Wind Goddess
Another winner from NOLA.com! If your fresh thyme made it through the freeze, here’s a perfect recipe to showcase this quintessential Louisiana flavor. The recipe is from Southern Living’s “Glorious Grits” by Susan McEwen McIntosh (Oxmoor House, $22.95). I listed the recipe as published, but I did add a 1 T additional Herbes de Provence in the cornmeal dumplings: I think it improved the taste; otherwise, this was a very good recipe, well-thymed for the SuperBowl :-)
Top Review by godbreathed01
The dumplings were what caught my eye. Made them for chicken stew. wonderful flavor. Only had all purpose flour--didn't seem to matter. Used 1 1/2 tsp dried thyme as didn't have fresh. Leftovers were great. Lovely dumpling that I will try a variety of ways. thank you East Wind. Judy in WA
- 1 tablespoon olive oil
- 1 lb round steak, trimmed, cut in 1-inch cubes
- 2 garlic cloves, minced
- 4 cups low sodium beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 1⁄4 teaspoons fresh thyme leaves
- 3⁄4 lb new potato, quartered
- 5 carrots, peeled, cut in 1-inch pieces
- 1 onion, cut in wedges
- 0.5 (8 ounce) package fresh mushrooms, cut in halves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- cornmeal-thyme dumplings (recipe follows)
- for the cornmeal-thyme dumplings
- 3⁄4 cup cornmeal (stone-ground white or yellow)
- 3⁄4 cup bread flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 2 -3 teaspoons fresh thyme, chopped
- 3 tablespoons butter, melted
- 1⁄2 cup milk
Directions See How It's Made
- For the Cornmeal-Thyme Dumplings:.
- Combine cornmeal, bread flour, baking powder, salt and thyme in a bowl until well blended. Add butter and milk, stirring to blend. Cook as directed in main recipe.
- For the Main Recipe:.
- Heat oil in a Dutch oven or deep skillet over high heat.
- Add beef and garlic. Sauté 5 to 7 minutes until beef is browned.
- Add broth, wine, tomato paste and thyme; bring to a boil.
- Cover, reduce heat, and simmer 11/2 hours or until steak is tender.
- Add potatoes and next five ingredients. Simmer, uncovered, 30 minutes or until vegetables are almost tender.
- Scoop dough for dumplings by rounded tablespoons on top of stew; cook over low heat, uncovered, 10 minutes.
- Cover and cook 18 to 20 minutes, until dumplings are done. (Avoid boiling mixture to prevent dumplings from falling apart.).