Beef Stew and Fluffy Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T. extra virgin olive oil
1 ½ lb. chuck roast, cut into cubes
¼ c. all-purpose flour
2 ribs celery, sliced (about ½ cup)
3 lg. carrots, sliced into rounds ( about ½ cup)
½ c. frozen peas
5 Yukon gold potatoes, cut into bite size cubes
1 large yellow onion, chopped (about 1cup)
1 tsp. garlic, minced
2 bay leaves
½ tsp. fresh thyme leaves, chopped
¼ c. fresh parsley leaves, chopped
2 T. tomato paste
1 tsp. kosher salt
1 tsp. pepper
3 c. beef broth
½ c. red wine (Cabernet)
1 c. sour cream
½ c whole milk
2 lg. eggs, at room temperature
2 tsp. fresh thyme leaves, chopped
2 c. all-purpose flour
3 tsp. baking powder
1 tsp. kosher salt
Parsley for garnish
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Directions: |
Directions:Heat oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle flour over beef cubes, stirring to coat evenly. Add vegetables, seasonings, broth, and wine to the pot. Combine ingredients and bring mixture to a boil. Reduce heat and simmer for 1 - 1½ hours. Remove bay leaves when meat is tender and done. Whisk milk, sour cream, eggs and thyme in a bowl. Mix flour, baking powder, and salt in another bowl. Combine wet and dry mixtures until just combined. Drop spoonfuls of dumpling mixture into the stew. Cover pot and cook dumplings for 20 - 25 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
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