Beef Stew with Savory Dumplings

A homemade stew 

is sure to warm your heart and soul,

especially on a cold day.

Ingredients

2 lbs. stewing beef

1 large onion

2 celery stocks

2 garlic cloves

4 mushrooms (optional) 

homemade beef broth or

1 box beef broth 900ml 

Campbell's low salt

2 tbsp. beef bovril 

1 tsp Worcestershire sauce

2 tsps savory 

4 carrots

2 parsnips

1 medium turnip

4 potatoes

Directions:

Mix beef cubes in a bowl with

1 tablespoon of flour

to coat the meat.

I cut my beef cubes smaller

than the butcher does.

Chop up onion, celery,

 garlic and mushrooms.

Add beef, onion, celery, garlic

and mushrooms to pot with 

2 tbsp vegetable oil. 

In your stew pot, with vegetable oil,

 fry all together about 10 mins.,

 turning the beef to get it browned.

Pour in beef stock, bovril and

Worchesterchire sauce,

 cover and simmer

about 1 hr. to 1 1/2hrs. 

This will tenderize the meat. 

Add the vegetables to the pot.

Add in the carrots, parsnips and 

turnips cook another 15 mins.

Add in the potatoes and

 cook another 15 mins.

(Optional) Add in a can tomato juice,

adds more flavour and colour.

Savory Dumplings

1 cup flour

2 tsp baking powder

2 tsp savory

1 tablespoon butter

1/2 to3/4 cup milk

Whisk together flour, baking powder, and savory.

Cut the butter in the flour mixture,

or work it in with your fingers. 

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.
Served with baby beets.

I grow and harvest my Summer Savory each year.
For more information, click here




Thanks for your visit. xo