beef stew and dumplings

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 lbs boneless beef chuck (into 1 inch cubes)
• 1/3 cup olive oil
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3 cups red wine
• 2 cups water
• 2 tablespoons tomato paste
• 1/2 teaspoon thyme
• 4 carrots, sliced
• 3 turnips, cut into quarters
• 1/4 cup parsley, chopped
• 2 teaspoons baking powder
• 1 egg, well beaten
• 1 clove garlic, minced
• 12 small onions
• 4 celery ribs, cut into 2 inches strips
• 1/4 lb mushroom
• 1 cup all-purpose flour
• 1/2 teaspoon sugar
• 1/2 cup milk

Recipe

• 1 brown beef in 1/4 cup oil in dutch oven over medium heat.
• 2 season with 2 teaspoons salt and pepper.
• 3 add wine, water, tomato paste, garlic and thyme.
• 4 bring to a boil over high heat.
• 5 reduce heat to low, cover and simmer for an hour.
• 6 stir occasionally.
• 7 add onion, carrots, celery, turnips, mushrooms and parsley.
• 8 simmer, covered 20 minutes.
• 9 dumplings.
• 10 combine flour, baking powder, remaining salt and the sugar in a small bowl.
• 11 add egg, milk, remaining oil.
• 12 stir to blend.
• 13 drop dumplings by tablespoonful in hot stew.
• 14 cook, uncovered 10 minutes.