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Posts Tagged ‘beef stew’

2 pounds chuck roast, trimmed and cut into 1-inch cubes
2 tbs all-purpose flour
4 tbs vegetable or canola oil
3 medium onions, medium dice
2 celery stalks, medium dice
10 cloves garlic, sliced
2 medium carrots, medium dice
1 1/2 cups dry red wine
3 tbs tomato paste
3 cups beef stock
4 sprigs fresh thyme
Toss beef in flour to coat, then shake off any excess flour. Heat half of the oil in a large, heavy Dutch oven. Brown beef on all sides, drain on a paper towel-lined dish.
Heat remaining oil in the same pan and cook onions, celery, garlic and carrot until softened. Add wine and cook, stirring, until liquid reduces to 1/4 cup. Add beef along with tomato paste, beef stock and herbs. Bring to a boil and cover. Transfer to a 350F oven for 2 hours.
for the dumplings:
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
50g (3 1/2 tbs) cold butter
1 large egg, beaten
1/4 cup milk
1/4 cup chopped flat-leaf parsley
1/4 cup grated parmesan
In a medium bowl, whisk together flour, baking powder and salt. Cut in butter until mixture is coarse and crumbly. Beat together egg milk. and Make a well in the centre of the crumbs and add milk mixture, parsley and parmesan. Bring together with a fork until just mixed into a soft, sticky dough.
When the stew has twenty minutes left to cook, remove from oven. Stir and remove thyme sprigs. Drop dumpling mixture by level tablespoons onto the surface of the stew. Return to oven and cook, uncovered, for 20 minutes, until dumplings are golden brown and cooked through.
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