The Dumpling Diary

Dis cooking so you cooking too.

Beef Stew and Dumplings October 18, 2010

Okay, so here’s a new cooking video for a tastytasty recipe for Beef Stew with Dumplings/Dough Boys… I’ll note that the dumpling recipe isn’t mine, originally. I’m posting the ingredients and method below, as well as for my previous videos! Hope you like!
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Ingredients
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For the Stew
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1 lb beef stew meat (1″ chunks or cubes)
1/2 cup flour
1/2 tsp salt
1/2 tsp crushed black pepper
2 tsp fat
2-3 cups water
1 tsp vinegar (red wine, if possible)
1-2 bay leaves
2 tsp Worcestershire sauce
1 sprig fresh rosemary (optional, or use 3/4 tsp dried)
1/2 tsp salt
1 Tbsp Marmite (optional)
2-3 carrots, sliced
1 cup diced turnip (1″ cuts)
1 medium onion, sliced
1 lb new potatoes, 1″ chunks
Another 1 1/2 cups water, plus more if necessary
1 cup fresh or frozen peas
Salt and pepper to taste

For the Dumplings:

1 cup flour
1 Tbsp butter OR lard/shortening
1/4 tsp salt
2 tsp baking powder
1/2 cup milk (plus another 1/4 cup or more if necessary)
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Method
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Combine 1/2 cup flour with 1/2 tsp salt and 1/2 tsp pepper in a bag or small bowl, to coat beef. Shake off excess flour. Heat 2 tsp fat in large pot, and brown meat well in two batches. You might have to add a little more fat, possibly. Use medium – medium high heat. Then, place all meat in the pot, cover with water (maybe 2-3 cups), add bay leaves, rosemary, vinegar and Worcestershire. Cover and let simmer over medium low or low heat for about 2 hours, stirring occasionally. Add salt (and Marmite, if using), stir to dissolve, then add vegetables. Add water (the 1 1/2 cup part, about that much), to just cover vegetables. Stir, cover and let simmer for 40-60 minutes, until all vegetables are cooked (the turnip is the main concern). Then, season to taste, and start on the dumplings.
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To make dumplings, mix dry ingredients in a smallish cooking bowl. Cut in butter (or lard) to the size of small peas, and then stir in milk with a fork, just till moistened. If mixture is too dry (you want a very thick but pliable batter), add a splash more of milk. Don’t overmix, though, they’ll end up very tough! Use teaspoons to drop dumplings into your simmering stew, you’ll end up with 7 or 8, if you play your cards right. Go for 1.5 – 2 Tbsp of batter per dumpling. Then, cover, and let simmer over medium heat for 12-15 minutes (I do 13 or so usually). DO NOT PEAK. They’re steaming in derr! Anyhow, once they’re done, they’ll be nice and fluffy and light. Remove them with a spoon (slotted works well) onto a plate, and set aside (you could cover them to keep them warm, although there isn’t much cooking left now). To your stew, stir in 1 cup fresh or frozen peas. Let cook 2-3 minutes or so. If your stew is too thin, you can thicken it with a slurry of equal parts cornstarch and water, I suggest 1 Tbsp of each, or 2 Tbsp of each, depending on how thick you like it. Anyhow, that’s it! Serve in bowls topped with a dumpling or two and enjoy!
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Helpful hint: Do not drop an entire salt shaker in by accident like I did.

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