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Beef Stew with Mustard Dumplings Recipe

  • 4servings
  • 130minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs. chuck roast , cut into 1" cubes

  2. 2 TB. olive or canola oil

  3. 1/2 Cup all-purpose flour

  4. 1 8 oz. can tomato sauce

  5. 2 Cups beef stock (or 2 tsp. BEEF SOUP BASE mixed in 2 Cups water )

  6. 2 WHOLE TURKISH bay leaves

  7. 1/4 tsp. ground black pepper

  8. 1/2 tsp. marjoram , crushed

  9. 1/4 tsp. salt

  10. 1/2 tsp. granulated garlic POWDER

  11. 1/2 tsp. thyme

  12. 1/2 tsp. parsley

  13. 1/4 tsp. basil

  14. 1/2 tsp. paprika

  15. 1/4 tsp. crushed rosemary

  16. 1 medium onion , chopped

  17. 1 lb. carrots , peeled and cut into 1/2" coins

  18. mustard Dumplings:

  19. 1 Cup all-purpose flour , sifted

  20. 1 tsp. baking powder

  21. 1/2 tsp. celery SEED, ground

  22. 1 tsp. REGULAR mustard powder

  23. 1 tsp. parsley

  24. 1/4 tsp. GRANULATED white onion POWDER

  25. 1/3 Cup milk

  26. 1 egg , beaten

  27. 1 TB. melted butter

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, heavy stock pot. Roll the meat in the flour and shake off the excess.

  2. Brown the meat in the pot.

  3. While the meat is browning, mix the tomato sauce, beef stock, BAY LEAVES, PEPPER, MARJORAM, salt, GARLIC, THYME, PARSLEY, BASIL, ROSEMARY and PAPRIKA together in a bowl.

  4. Once the meat has browned, arrange the onions and carrots over the meat.

  5. Add the stock. Partially cover the pot and simmer gently for about 2 hours.

  6. While the stew is simmering, make the dumpling dough.

  7. Sift together the flour and baking powder. Add the GROUND CELERY SEED, MUSTARD, PARSLEY, and ONION POWDER to the flour mixture.

  8. In a separate bowl, add the milk to the beaten egg, then stir into the flour mixture. Add the melted butter and stir to blend.

  9. The dough should be soft not sticky. On a lightly floured surface, roll out the dough to about ¼" thickness. Cut dough with a very small ring cutter (a doughnut hole cutter works well).

  10. Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes and serve.

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