Beef Stew with Dilly Dumplings |
|
 |
Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
|
For a comforting meal, try this savory stew from field editor Bernadine Dirmeyer of Upper Sandusky, Ohio. The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, youâll want to serve it to guests. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1-1/8 teaspoons salt, divided |
1/4 teaspoon pepper |
2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
4 cups water |
2 cups sliced fresh carrots |
2 cups cubed peeled potatoes |
2 medium onions, chopped |
1-1/2 cups sliced celery |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried thyme |
1 bay leaf |
dumplings: |
1-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon minced fresh parsley |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon dill weed |
1 egg, lightly beaten |
2/3 cup fat-free milk |
1 tablespoon canola oil |
Directions:
1. In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat.
2. In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf.
4. For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened.
5. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 8 servings.
|
|