Shaker Beef Stew With Parsley Dumplings Recipe

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Ingredients:

Serving

3 lbs boneless chuck roast or 3 lbs round roast, cut into 1 to 1 1/2 inch cubes
1/3 cup all-purpose flour
2 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter or 1/4 cup margarine
1 bay leaf
1 1/2 tsp dried thyme leaves
1/3 cup chopped celery top
1 small onion , stuck with
4 whole cloves
2 parsley sprigs
1 lb peeled small yellow onion (about 8)
1 lb medium carrot , pared and halved crosswise (about 5)
1 1/2 lbs tiny new potatoes , pared (or with skins on , about 10 potatoes)
2 medium turnips , pared and quartered
1 1/2 cups celery , cut into 1 inch pieces
2 cups packaged biscuit mix
2 tbsp chopped parsley
1 egg
1/2 cup milk

Directions:

On waxed paper, roll beef cubes in flour mixed with salt and pepper, coating evenly on all sides. Reserve remaining flour mixture for later. In hot butter in 6-quart Dutch oven or large pot, brown beef well on all sides, turning with tongs. DO NOT OVERCROWD.
As beef is browned, remove, and set aside. Continue browning rest. Take 30 minutes in al to give good rich flavor and brown color. Return beef to Dutch oven; add bay leaf, thyme, chopped celery, onion with cloves, parsley sprigs. Toss to coat with drippings.
Add 3 cups water; bring to boiling; reduce heat, and simmer, covered, 2 hours. Add onions, carrots, and potatoes; simmer, covered, 20 minutes; add turnips and celery; simmer 10 minutes. During this 10 minutes, make dumplings: In medium bowl, combine biscuit mix and parsley; stir in egg and milk, mixing with fork just until blended. Drop batter by 10 rounded tablespoonfuls onto gently boiling stew (on meat or vegetables, not in liquid—this makes dumplings soggy), 2 to 3 inches apart, allowing room for expansion.
Cook, UNCOVERED, over low heat, 10 minutes.
COVER tightly; cook 10 minutes longer.
Using slotted spoon, remove dumplings to heated baking dish; keep warm in oven while thickening the stew: In small bowl, combine 3 Tablespoons reserved flour mixture with 1/4 cup water, stirring until smooth. Stir gently into stew; simmer 5 minutes or until the mixture is thickened. Replace dumplings on top of stew to serve. Reheat gently, covered, until thoroughly hot. Makes 8 to 10 servings.
McCall’s Cooking School.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	770.29 Kcal (3225 kJ)
Calories from fat	429 Kcal
		% Daily Value*
Total Fat	47.67g	73%
Cholesterol	150.07mg	50%
Sodium	1059.67mg	44%
Potassium	751.23mg	16%
Total Carbs	46.72g	16%
Sugars	13.4g	54%
Dietary Fiber	6.37g	25%
Protein	40.52g	81%
Vitamin C	11.2mg	19%
Vitamin A	0.5mg	17%
Iron	5mg	28%
Calcium	289.2mg	29%

Amount Per 100 g
Calories	54.31 Kcal (227 kJ)
Calories from fat	30.25 Kcal
		% Daily Value*
Total Fat	3.36g	73%
Cholesterol	10.58mg	50%
Sodium	74.72mg	44%
Potassium	52.97mg	16%
Total Carbs	3.29g	16%
Sugars	0.94g	54%
Dietary Fiber	0.45g	25%
Protein	2.86g	81%
Vitamin C	0.8mg	19%
Iron	0.4mg	28%
Calcium	20.4mg	29%

* 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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Recipe Tags

Weightwatchers Points

18.6

Points
21

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium

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