Beef Stew with Herbed Dumplings Recipe

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Ingredients

Count

Nutrition

1207

Calories

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Ingredients:

Serving

4 lb boneless beef chuck, cut into 1-inch cubes
2 tbsp peanut oil
4 thick-sliced bacon strips, chopped
3 cups finely chopped onions
3 garlic cloves, finely chopped
1 tsp dried thyme
1 bay leaf
5 1/2 cups canned beef broth
1 14 1/2- oz can crushed tomatoes with added puree
6 medium carrots, peeled, cut diagonally into 1-inch pieces
3 medium rutabagas, peeled , cut into 3/4-inch pieces
2/3 cup whole milk
2 large eggs
3 tbsp minced chives
2 tbsp minced fresh italian parsley
1 1/2 cups unbleached all purpose flour
4 tsp baking powder
tsp salt
3 tbsp cornstarch

Directions:

Make stew: Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
Meanwhile, prepare dumplings: Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
Serve stew with dumplings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1207.47 Kcal (5055 kJ)
Calories from fat	590.09 Kcal
		% Daily Value*
Total Fat	65.57g	101%
Cholesterol	280.45mg	93%
Sodium	1202.58mg	50%
Potassium	2805.53mg	60%
Total Carbs	87.02g	29%
Sugars	18.14g	73%
Dietary Fiber	9.89g	40%
Protein	73.12g	146%
Vitamin C	69mg	115%
Vitamin A	0.6mg	20%
Iron	11.5mg	64%
Calcium	414mg	41%

Amount Per 100 g
Calories	116.13 Kcal (486 kJ)
Calories from fat	56.75 Kcal
		% Daily Value*
Total Fat	6.31g	101%
Cholesterol	26.97mg	93%
Sodium	115.66mg	50%
Potassium	269.83mg	60%
Total Carbs	8.37g	29%
Sugars	1.74g	73%
Dietary Fiber	0.95g	40%
Protein	7.03g	146%
Vitamin C	6.6mg	115%
Vitamin A	0.1mg	20%
Iron	1.1mg	64%
Calcium	39.8mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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