Wednesday, January 1, 2014

One Pot Beef and Dumplings Stew

One Pot Beef and Dumplings Stew ~ rich and filling stew with feather light dumplings  #stew #dumplings #OnePot #BeefStew

I remember my Granny used to make the most delicious Beef and Dumpling stew , she made it quite often, but we never got tired of eating stews that way as her recipes differed from meal to meal.

But the dumplings were always the highlight for me. Somehow, when Granny made them, it soaked up the stew juices without getting mushy and it was still light and fluffy. I suppose if I made this more often, maybe using different times or methods mine might turn out the same ... I can only hope !

This is an easy one pot, cooked on the stove, recipe and have never failed me.

One Pot Beef and Dumplings Stew ~ rich and filling stew with feather light dumplings  #stew #dumplings #OnePot #BeefStew
But, nevertheless, as you can see above, mine soaked some of the stew juices and the dumplings are super light and fluffy.

4 - 6 Servings

2 TB Oil
750g Beef, strips or cubed - trimmed of all fat
2 TB Flour
2 Large Onions, halved and sliced
2 Large Celery Ribs, chopped
250g Frozen Mixed Vegetables, defrosted    {your favorite combination will do}
2 cups Beef Stock
1 t Dried Mixed Herbs
1 t Salt
Black Pepper, to taste

1 1/2 cups Flour
1 TB Baking Powder
1/2 t Salt
2 TB Butter
3/4 cup Milk
1/4 cup Fresh Parsley, chopped

1.) Place the Beef in a bowl and sprinkle over the Flour - stir to cover all the meat {you might need to add a little extra Flour}
2.) Heat the Oil in a large pot and stir-fry the Beef in three batches, removing the meat after each batch - keep aside.
3.) Using the same pot, saute the Onion and Celery until soft and the Onion is golden - add the Mixed Vegetables and stir-fry another 2 minutes - add back the meat.
4.) Add the Beef Stock, Herbs, Salt and Black Pepper - cover with the pot lid and simmer over medium heat until the meat is soft {about 1 1/2 hours} - add more boiling Water if needed - you will want enough sauce to cover the meat/vegetables and more when done, as the dumplings must still be placed on top to cook.
5.) Sift together the Flour, Baking Powder and Salt - rub in the Butter.
6.) Add the Milk and mix with a fork until a batter has formed  {more of a batter than a dough}
7.) Spoon tablespoonfuls of the Batter over the meat and vegetables, making sure the bottoms are in the sauce.
8.) Sprinkle over the Parsley and simmer, covered, another 20 - 25 minutes over medium heat until the dumplings are cooked.

Serve immediately.