Monday, January 12, 2015

Beef Stew with Parsley Dumplings

Warm up to Winter 
with a bowl of this Hearty Homemade Stew

My Mother was the best cook I ever knew.
We were a large family to feed.
When she made stew, there was always dumplings in it.
We called them "Doughboys"

Chop up Celery, Onion and Garlic
2 lbs. Stewing Beef
1 large Onion
2 Celery stocks
2 Garlic Cloves
4 Mushrooms
1 box Beef Broth  900ml (I use Campbell's low salt)
2 tblsp. Beef Bovril
1/2 tsp. Savory
2 tblsp.. Parsley 

4 Carrots 
Add 1 tablespoon of Flour
to coat the meat

2 Parsnips
1 medium Turnip
6 Potatoes

Mix Beef cubes in a bowl with 1 tablespoon of Flour.
Chop up Onion, Celery, Garlic and Mushrooms.
Add Beef, Onion, Celery, Garlic and Mushrooms to pot with 2 tablespoons of Olive Oil.
Fry all together about 10 mins. turning the Beef to get it browned.

Pour in Beef Broth, Bovril, Savory & Parsley cover and simmer about 1 hr.

Add in the Carrots, Parsnips and Turnips cook another 15 mins.

Add in the Potatoes and cook another 15 mins.(String Beans can also be added)

Parsley Dumplings
1 cup Flour
2 tsp Baking Powder
1 tablespoons Parsley
1 tablespoon Butter
3/4 cup Milk

Whisk together Flour, Baking Powder, and Parsley

Cut in Butter

Stir in Milk to make a soft dough

Drop by spoonful into boiling Stew

Cover and simmer 15 mins. without lifting the lid.

Enjoy this delicious Stew, even better reheated the next day.

I grow and harvest my Parsley
For easy how to tips click  here

all pics are my sole original property.

thanks for your visit. xo