Sunday, January 15, 2012

Beef Stew and Homemade Dumplings - Margaret Ullrich

Got an e mail...
The Vegetarian Chili is great, and goes well with burgers.

Okay.  I can take a hint.
Nothin' spells lovin' like a roast in the oven.
Or a beef stew.

This is an old favorite recipe.
And it has some vegetables.
And some meat.
Next time stew meat is on sale, try this recipe.

Fair warning, you have to start a stew 3 hours before you need it.
No, you don't work on it for 3 hours.
The stove does most of the work.
You just can't throw a stew together in 10 minutes.

Plan ahead.

                        Beef Stew and Homemade Dumplings

In a dutch oven heat
3 Tablespoons oil
1 to 2 pounds stewing beef (cubed about 1 inch)
Brown well.
4 Cups water
Reduce heat to a simmer.
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 onion, sliced
2 bay leaves
1 beef bouillon cube (or a tablespoon powdered)
Cover and simmer 60 minutes.

4 medium carrots, scraped, cut and halved
6 medium potatoes, quartered
3 medium onions, quartered
2 Cups peas
Cover and simmer 60 minutes.

About 10 minutes before the second hour is up, prepare

Homemade Dumplings

In a medium bowl combine
1 1/2 Cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 Cup milk
Stir until just mixed.
Drop by spoonfuls onto the stew.
Cook, uncovered, 10 minutes.
Cover and cook another 10 minutes.

Serve with pride.
And a bit of grousing over having slaved away over a hot stove for 3 hours...

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