Wintry Beef Vegetable Stew With Fluffy Herb Dumplings
Here's our family favorite recipe for a great hearty and satisfying beef stew, that I make each year throughout the cold weather season. Plentiful with tender chunks of beef and a nice variety of vegetables, and the fluffiest most delicious herb dumplings, ever! Perfect for a cold autumn or winter's day. Serve this stew piping hot with a buttered baguette and a good cider, ale, or wine. Enjoy! Note: 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.
- Ready In:
- 2hrs 55mins
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
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
- 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.
- 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.