Mum's Beef Stew With Dumplings

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READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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