Beef Stew with Mustard DumplingsFrom mbeards2 8 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
This sounds amazing! I love the combo of herbs here and I love the dumplings!juels in Clayton loved it
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