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Joe Booker Stew




Source of Recipe


Uncle Phaedrus


List of Ingredients




STEW
½ pound lean salt pork, cut into ¼-inch dice
1/8 tsp crumbled dried thyme
2 tsp salt
Freshly ground black pepper
4 medium-sized onions, peeled and cut crosswise into ¼-inch slices
2 medium-sized boiling potatoes,(about 1½ cups) peeled and cut into ½-inch
2 pounds lean beef chuck, trimmed of excess fat and cut into 1-inch cubes
(about 2 cups)
12 medium-sized carrots, scraped and cut into ½-inch pieces
¼ c flour
6 c water
1 medium-sized white rutabaga, peeled and cut into ½-inch cubes
(about 1 cup)
4 sprigs fresh parsley and 1 small bay leaf tied together with kitchen
string

Recipe



In a heavy 12-inch skillet at least 3 inches deep, fry the salt pork
dice over moderate heat, turning them about frequently with a slotted
spoon until they are crisp and brown and have rendered all their fat.
Remove the pork bits and discard them.
Add the onions to the fat in the skillet and, stirring frequently,
cook for 8 to 10 minutes, or until they are soft and delicately brown.
With a slotted spoon, transfer the onions to a bowl and set aside.

Pat the beef cubes completely dry with paper towels, roll them in ¼ cup
of flour to coat them on all sides and shake off the excess flour. Brown
6 or 7 cubes at a time in the hot fat remaining in the skillet, turning
them with a slotted spoon and regulating the heat so that they color
evenly without burning. As they brown, add the cubes to the onions.

Pour 1 cup of water into the skillet and bring to a boil over high heat,
stirring constantly and scraping in the brown particles that cling to
the bottom and sides of the pan. Return the onions and beef and the
liquid that has accumulated around them to the skillet. Add the remaining
5 cups of water, the parsley and bay leaf, the thyme, salt and a liberal
grinding of pepper. Bring to a boil over high heat, reduce the heat to
low, cover tightly and simmer for 1 hour. Stir in the potatoes, carrots
and rutabaga, cover again and simmer for 30 minutes longer.

Parsley Dumplings

2 c flour
1 T double-acting baking powder
1 1/3 cups milk
½ tsp salt
¼ c finely chopped fresh parley
2 T butter, cut into ½-inch bits and softened

Meanwhile, prepare the parsley dumplings in the following fashion:
Combine the 2 cups of flour, baking powder and ½ tsp of salt and sift
them into a deep bowl. Add the butter bits and, with your fingers, rub
the flour and fat together until they look like flakes of coarse meal.
Add the milk and chopped parsley and beat vigorously with a spoon until
the dumpling mixture is smooth.
Remove the parsley and bay leaf from the simmering stew, and drop the
dumpling mixture on top by the heaping tablespoon. Cover tightly and
simmer undisturbed for about 10 minutes longer. The dumplings are done
when they are puffed and fluffy, and a cake tester inserted in the
center of a dumpling comes out clean.

Remove the dumplings and transfer the stew to a preheated bowl or deep
platter. Arrange the dumplings on top and serve at once. Serves 6.