Beef Stew With Mustard Dumplings by Penzeys

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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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