Beef Stew With Mustard Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a wonderful meal in itself for those cold winter days when you need to be warmed up from the inside out. The simplicity of this recipe makes it an easy choice for those Sunday night meals when you don't want to spend a great deal of time in the kitchen so you can enjoy time with the family. Ingredients:
2 lbs. chuck roast, cut into 1 cubes |
2 tb. olive or canola oil |
1/2 cup all-purpose flour |
1 8 oz. can tomato sauce |
2 cups beef stock (or 2 tsp. beef soup base mixed in 2 cups water) |
2 whole turkish bay leaves |
1/4 tsp. ground black pepper |
1/2 tsp. marjoram, crushed |
1/4 tsp. salt |
1/2 tsp. granulated garlic powder |
1/2 tsp. thyme |
1/2 tsp. parsley |
1/4 tsp. basil |
1/2 tsp. paprika |
1/4 tsp. crushed rosemary |
1 medium onion, chopped |
1 lb. carrots, peeled and cut into 1/2 coins |
mustard dumplings |
* 1 cup all-purpose flour, sifted |
* 1 tsp. baking powder |
* 1/2 tsp. celery seed, ground |
* 1 tsp. regular mustard powder |
* 1 tsp. parsley |
* 1/4 tsp. granulated white onion powder |
* 1/3 cup milk |
* 1 egg, beaten |
* 1 tb. melted butter |
Directions:
1. Heat the oil in a large, heavy stock pot. Roll the meat in the flour and shake off the excess.
2. Brown the meat in the pot.
3. While the meat is browning, mix the tomato sauce, beef stock, BAY LEAVES, PEPPER, MARJORAM, salt, GARLIC, THYME, PARSLEY, BASIL, ROSEMARY and PAPRIKA together in a bowl.
4. Once the meat has browned, arrange the onions and carrots over the meat.
5. Add the stock. Partially cover the pot and simmer gently for about 2 hours.
6. While the stew is simmering, make the dumpling dough.
7. Sift together the flour and baking powder. Add the GROUND CELERY SEED, MUSTARD, PARSLEY, and ONION POWDER to the flour mixture.
8. In a separate bowl, add the milk to the beaten egg, then stir into the flour mixture. Add the melted butter and stir to blend.
9. The dough should be soft not sticky. On a lightly floured surface, roll out the dough to about 1/4 thickness. Cut dough with a very small ring cutter (a doughnut hole cutter works well).
10. Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes and serve.
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