Beef Stew with Mustard DumplingsFrom mbeards2 5 years ago
- 2 lbs. chuck roast, cut into 1" cubes shopping list
- 2 TB. olive or canola oil shopping list
- ½ Cup all-purpose flour shopping list
- 1 8 oz. can tomato sauce shopping list
- 2 Cups beef stock (or 2 tsp. BEEF SOUP BASE mixed in 2 Cups water) shopping list
- 2 WHOLE TURKISH bay leaves shopping list
- ¼ tsp. ground black pepper shopping list
- ½ tsp. marjoram, crushed shopping list
- ¼ tsp. salt shopping list
- ½ tsp. granulated garlic POWDER shopping list
- ½ tsp. thyme shopping list
- ½ tsp. parsley shopping list
- ¼ tsp. basil shopping list
- ½ tsp. paprika shopping list
- ¼ tsp. crushed rosemary shopping list
- 1 medium onion, chopped shopping list
- 1 lb. carrots, peeled and cut into 1/2" coins shopping list
- mustard Dumplings: shopping list
- * 1 Cup all-purpose flour, sifted shopping list
- * 1 tsp. baking powder shopping list
- * ½ tsp. celery SEED, ground shopping list
- * 1 tsp. REGULAR mustard powder shopping list
- * 1 tsp. parsley shopping list
- * ¼ tsp. GRANULATED white onion POWDER shopping list
- * 1/3 Cup milk shopping list
- * 1 egg, beaten shopping list
- * 1 TB. melted butter shopping list
How to make it
- Heat the oil in a large, heavy stock pot. Roll the meat in the flour and shake off the excess.
- Brown the meat in the pot.
- 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.
- Once the meat has browned, arrange the onions and carrots over the meat.
- Add the stock. Partially cover the pot and simmer gently for about 2 hours.
- While the stew is simmering, make the dumpling dough.
- Sift together the flour and baking powder. Add the GROUND CELERY SEED, MUSTARD, PARSLEY, and ONION POWDER to the flour mixture.
- 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.
- The dough should be soft not sticky. On a lightly floured surface, roll out the dough to about ¼" thickness. Cut dough with a very small ring cutter (a doughnut hole cutter works well).
- Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes and serve.
The Cookmbeards2 Omaha, NE
The Rating4 people
I love this!! A perfect Sunday dinner. The herbs would make the house smell great all day. And those mustard dumplings sound awesome... Great Job MB!! High Fivejimrug1 in Peoria loved it
This sounds amazing! I love the combo of herbs here and I love the dumplings!juels in Clayton loved it