Tremendous Beef Stew With Dumplings |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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TREMENDOUS BEEF STEW WITH DUMPLINGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gardner Estate in Frisco, Texas in 1994. Ingredients:
2 pounds boneless beef chuck cut into 1 cubes |
1/4 cup plus 1 tablespoon all purpose flour |
3 tablespoons vegetable oil |
1 medium onion sliced |
1 clove garlic minced |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 teaspoon thyme |
1 small bay leaf |
4 cups water |
3 large potatoes quartered |
4 large carrots cut in half crosswise |
6 small onions |
3 stalks celery cut into 1 pieces |
1 cup all purpose flour |
1 tablespoon chopped fresh parsley |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk |
Directions:
1. Dredge meat in flour then brown in hot oil in a large Dutch oven.
2. Stir in onions, garlic, salt, pepper, thyme, bay leaf and water then simmer 2 hours.
3. Add potatoes, carrots, onions and celery then cover and cook over low heat 15 minutes.
4. Combine flour, parsley, baking powder and salt in small bowl and make well in center.
5. Add milk stirring just until moistened.
6. Drop mixture by tablespoonfuls onto stew then cover and cook 15 minutes.
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