Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Beef Stew with Parsley Dumplings




Source of Recipe


Mai


List of Ingredients




Beef Stew with Parsley Dumplings

4 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 bacon slices, chopped
2 medium onions, chopped
3 garlic cloves, finely minced
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups beef broth, divided
1 (14 1/2-ounce) can crushed tomatoes with added puree
6 medium carrots, peeled, cut diagonally into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes
3 tablespoons cornstarch
Parsley Dumplings (recipe follows)

Parsley Dumplings:

2/3 cup whole milk
2 large eggs
1/2 teaspoon onion powder
2 tablespoons minced fresh Italian parsley
2 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt



Recipe



Sprinkle beef with salt and pepper. Heat oil in heavy Dutch oven
over medium-high heat. Working in batches, cook beef until browned,
stirring occasionally and scraping up browned bits, about 8 minutes.
Transfer meat to bowl.

Add bacon to same pot. Fry until crisp; add onions, garlic, thyme
and bay leaf. Cover and cook until onions are tender, stirring
occasionally, about 10 minutes. Return beef and any accumulated
juices to pot. Add 5 cups beef broth and crushed tomatoes with puree.
Bring to a simmer; cover and cook until beef is just tender, stirring
occasionally, about 1 1/2 hours.

Add carrots and potatoes and season with salt and pepper to taste.
Cover and continue simmering until vegetables are tender, about 30
minutes. Whisk remaining 1/2 cup beef broth and cornstarch in small
bowl to blend. Gradually stir cornstarch mixture into stew. Return
stew to simmer, stirring until sauce thickens.

Spoon dumpling batter in 12 dollops atop simmering stew. Cover
tightly; simmer until dumplings are puffed, about 12 to 15 minutes.
Do not lift lid during the first 12 minutes of cooking, as this will
cause the dumplings to be heavy, rather than light and fluffy.


Parsley Dumplings:


Whisk milk and eggs in medium bowl to blend. Stir in onion powder
and parsley. Let stand at room temperature 30 minutes. Combine flour,
baking powder and salt into large bowl. Add milk mixture and stir
just until blended.