Monday, May 4, 2015

Beef Stew with Savory Dumplings

A homemade stew 
is sure to warm your heart and soul,
especially on a cold day.


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


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