Wintry Beef Vegetable Stew With Fluffy Herb Dumplings
photo by BecR2400
- Ready In:
- 2hrs 55mins
- Ingredients:
- 25
- Serves:
-
10-12
ingredients
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BEEF AND VEGETABLE STEW
- 2 -3 2 -3 lbs boneless beef chuck, beef tip roast or 2 -3 lbs beef round steak, trimmed of fat and cut into 1 1/2-inch cubes
- 1 tablespoon shortening (I use Crisco butter flavor shortening)
- 5 cups hot water
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon black pepper
- 2 large potatoes, scrubbed, unpeeled, and cut into 1 1/2 inch pieces
- 1 medium turnip, cut into 1/2 inch pieces
- 1 medium rutabaga, cut into 1/2 inch pieces
- 6 medium carrots, cut into 1/2 inch pieces
- 1 medium green bell pepper, cut into 1/2 inch pieces
- 1 -2 handfuls snipped and trimmed fresh green beans (optional)
- 3 stalks celery & leaves, cut into 1/4 inch pieces
- 1 medium onion, chopped
- 1 teaspoon browning sauce (Kitchen Bouquet)
- 1 large beef bouillon cube (or 2 small)
- 2 bay leaves
- 1 cup cold water
- 4 tablespoons flour
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FLUFFY HERB DUMPLINGS
- 6 tablespoons shortening (use Crisco butter flavor shortening)
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup minced fresh parsley
- 1⁄4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
- 1 1⁄2 cups milk
directions
- Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
- Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
- Heat to boiling; reduce heat.
- Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
- Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
- Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
- Prepare dough (see below) for Dumplings; set aside.
- Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute; reduce heat.
- Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
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DUMPLINGS:
- In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
- Stir in milk.
- Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
- Cook uncovered 15 minutes.
- Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
- Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
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Reviews
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We really liked this. I did not make the dumplings as I was taking it to a friends house and I was making beer bread to go with it. I used veggie oil instead of the shortening. We really liked the flavor and I hope to make it again very soon. It seeemed like a long list of instructions but it really was not bad at all. Thank you.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>