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, it always had 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 (optional)
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 cook on low for 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
1/2 to 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

Thanks for your visit. xo

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