Beef Stew with Dumplings |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | ||||||||||||
| INGREDIENTS: | ||
| 4 pounds beef for stew, cut in 2-inch squares | flour for dredging | salt and pepper |
| 3 tablespoons butter | 2 quarts boiling water | 2 pounds small potatoes, peeled |
| 5 good-sized onions | 1 pint peeled and cubed carrots | 1 pint peeled and halved turnips |
| 3 stalks celery, chopped | DUMPLINGS: 2 cups flour | 6 teaspoons baking powder |
| 1 teaspoon salt | 1 tablespoon chopped parsley or 1 tablespoon mixed chopped herbs, such as marjoram and chervil or thyme and chives | 2 eggs |
| about 3/4 cup milk | 1 quart beef stock if dumplings are not to be cooked in stew liquid | |
| 1 | Dredge meat in flour seasoned with salt and pepper. Melt butter in iron pot and sear meat. Add boiling water and simmer 3 hours. Add potatoes, onions, carrots, turnips, and celery. Add more flour for thickening if necessary, and simmer 30 minutes. Potatoes help to thicken the stew, but may be omitted if dumplings are used. Have dumpling mixtue ready and drop into stew by spoonfuls. Cover tightly and cook 12 minutes more. |
| 2 | Sift flour with baking powder and salt. Add parsley and/or other herbs. Break eggs into cup and fill with milk; beat well and mix into dry ingredients. Heat stock in a 12 inch skillet and bring to a boil. Dip spoon into stock, then fill it with batter and drop into stock. Do not cook too many at a time; dumplings must not touch. Cover tightly and cook 2 minutes. Turn dumplings and cook 2 minutes longer. Serve very hot with gravy. |