Ingredients

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.

Reviews & Comments 4

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  • maywest 5 years ago
    mustard dumpling this is unique and sounds like a thing i want to try the stew is really great. thanks for this one and i cant wait till the pot luck this week to try it.
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    " It was excellent "
    jimrug1 ate it and said...
    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 Five
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    " It was excellent "
    juels ate it and said...
    This sounds amazing! I love the combo of herbs here and I love the dumplings!
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  • yorkdukeman 5 years ago
    Mustard dumpling, now that makes it intersting!
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