Country Beef Stew with Dumplings

 November 7, 2009 - Country Beef Stew with Dumplings

NOTE: This is a meal in itself, loaded with chunks of tender beef cooked up in savory gravy. The vegetables are tender and the dumplings are big and soft. If you don't have time to make it when you get home from work, start it in the morning and cook it all day in the crock pot. Your family will love you for it!

2 pounds boneless beef chuck, cut into 1-inch cubes

or 2 pounds stew meat

Lawry's garlic salt with parsley added

½ cup all-purpose flour

1/3 cup mild olive oil

 

1 medium onion, chopped small

1 small clove garlic, minced

1 small bay leaf

4 cups Kitchen Basics low-sodium beef stock

1 cup baby carrots

2 large potatoes, small quartered

2 medium onions, small quartered

4 stalks celery, cut into 1-inch pieces

salt and pepper

 

Puff Dumplings (Time: 15 minutes)

 

NOTE: These dumplings are so versatile, they can be used in any warm broth of your choice. They are so light that they will melt in your mouth.

1 cup all-purpose flour

2 tablespoon fresh parsley, finely chopped

1½ teaspoons baking powder

½ teaspoon salt

½ cup milk

1. Rinse meat under cool water in drainer; pat dry and sprinkle liberally with garlic salt. Dredge in flour and brown on both sides in hot oil in a large Dutch oven.

2. Add onion and garlic. Continue to stir-fry for 2 minutes. Add bay leaf and beef stock. Place lid on Dutch oven and simmer for 1 hour.

3. Add carrots, potatoes, onions and celery. Return lid to pot and simmer medium to low heat for 15 minutes or until vegetables are tender. Taste and add salt or pepper if desired.

4. Make dumplings by combining flour, parsley, baking powder and salt in a medium bowl; make a well in center of flour mixture. Add milk, stirring just until moistened. Drop dough by tablespoons onto the stew. Cover and cook over low heat for 15 minutes without removing cover. Ladle in stew bowls topped with 2 dumplings. Serves 6.