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Wintry Beef Vegetable Stew With Fluffy Herb Dumplings Recipe

Wintry Beef Vegetable Stew With Fluffy Herb Dumplings Recipe

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Wintry Beef Vegetable Stew With Fluffy Herb Dumplings

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Ingredients:

Serving

2 -3 lbs lean stewing beef
1 tbsp shortening
5 cups hot water
1/2 tsp kosher salt
1/8 tsp black pepper
2 large potatoes , scrubbed, unpeeled, and cut into 1 1/2 inch pieces
1 medium turnip , cut into 1/2 inch pieces
1 medium rutabaga , cut into 1/2 inch pieces
6 medium carrots , cut into 1/2 inch pieces
1 medium green bell pepper , cut into 1/2 inch pieces
1 -2 handfuls snipped and trimmed fresh green beans (optional)
3 stalks celery & leaves , cut into 1/4 inch pieces
1 medium onion, chopped
1 tsp browning sauce ( kitchen bouquet)
1 large beef bouillon cube (or 2 small)
2 bay leaves
1 cup cold water
4 tbsp flour
6 tbsp shortening
3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme , sage or whatever else you prefer,-or- 1 tsp dry herbs)
1 1/2 cups milk

Directions:

Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
Heat to boiling; reduce heat.
Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
Prepare dough (see below) for Dumplings; set aside.
Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
DUMPLINGS:.
In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
Stir in milk.
Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
Cook uncovered 15 minutes.
Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	396.56 Kcal (1660 kJ)
Calories from fat	118.56 Kcal
		% Daily Value*
Total Fat	13.17g	20%
Cholesterol	60.15mg	20%
Sodium	631.29mg	26%
Potassium	1009.63mg	21%
Total Carbs	42.72g	14%
Sugars	6.8g	27%
Dietary Fiber	4.46g	18%
Protein	27.71g	55%
Vitamin C	26.8mg	45%
Vitamin A	0.8mg	26%
Iron	7.1mg	40%
Calcium	196.3mg	20%

Amount Per 100 g
Calories	82.78 Kcal (347 kJ)
Calories from fat	24.75 Kcal
		% Daily Value*
Total Fat	2.75g	20%
Cholesterol	12.56mg	20%
Sodium	131.77mg	26%
Potassium	210.75mg	21%
Total Carbs	8.92g	14%
Sugars	1.42g	27%
Dietary Fiber	0.93g	18%
Protein	5.78g	55%
Vitamin C	5.6mg	45%
Vitamin A	0.2mg	26%
Iron	1.5mg	40%
Calcium	41mg	20%

* 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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