Beef Stew With Dumplings Recipe
Beef stew with dumplings is a vegetable beef stew cooked with flour dumplings. Herbed with thyme, parsley and flavored with garlic, the beef stew is prepared with wine. Rich and hearty, this beef stew with dumplings is filling and homely.
Ingredients
4 pounds lean boneless beef chuck, cut into 2-inch cubes
1/4 cup plus 2 tablespoons Olive Oil, divided
2 1/2 teaspoons salt, divided
1/4 teaspoon pepper
3 cups dry red wine
2 cups water
2 tablespoons tomato paste
1 large clove garlic, minced
1/2 teaspoon dried thyme, crushed
12 small white onions
4 carrots, cut into quarters
4 ribs celery, cut into 2-inch pieces
3 white turnips, cut into quarters
1/4 pound small mushrooms
1/4 cup chopped parsley
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sugar
1 egg, well beaten
1/2 cup milk
Directions
Brown beef in 1/4 cup of the oil in Dutch oven over medium-high heat.
Season with 2 teaspoons of the salt and the pepper.
Add wine, water, tomato paste, garlic and thyme.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Add onions, carrots, celery, turnips, mushrooms and pars ley.
Simmer, covered, 20 minutes more.
Meanwhile, prepare dumplings.
Combine flour, baking powder, remaining 1/2 teaspoon salt and the sugar in small bowl.
Add egg, milk and remaining 2 tablespoons oil.
Stir to blend.
Drop dumplings by table-spoonfuls onto hot stew.
Cook, uncovered, 10 minutes.
Season with 2 teaspoons of the salt and the pepper.
Add wine, water, tomato paste, garlic and thyme.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Add onions, carrots, celery, turnips, mushrooms and pars ley.
Simmer, covered, 20 minutes more.
Meanwhile, prepare dumplings.
Combine flour, baking powder, remaining 1/2 teaspoon salt and the sugar in small bowl.
Add egg, milk and remaining 2 tablespoons oil.
Stir to blend.
Drop dumplings by table-spoonfuls onto hot stew.
Cook, uncovered, 10 minutes.
