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"


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



Carrots 
Add 1 tablespoon of Flour
to coat the meat

2 Parsnips
1 medium Turnip
Potatoes

  
Directions:
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 tsp white Sugar
1/2 tsp Salt
1 tablespoons Parsley
1 tablespoon Butter
3/4 cup Milk


Whisk together Flour, Baking Powder, Sugar, Salt and Parsley
Dumpling Dry Mix
Flour, Baking Powder,
Sugar, Salt and Parsley
Add 3/4 cup Milk


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