Deauville Dumplings with Beef Stew
2015-10-22 13:35:40
Here is a great winter recipe. The stew by it self is very good, or if you really need some rib sticking food, go ahead and make the dumplings.
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Ingredients
- 1 cup Sifted all purpose flour
- 2 tea. Baking powder
- 1 tea. Salt
- 1 tbsp. Butter
- 1/2 cup Currants
- 1/2 cup Bread crumbs, fine
- 1 ea. Egg, beaten
- 2/3 cup Milk
- 2 tea. Grated onion
- 2 lb. Cubed stew meat, free-range or grass fed
- 2 tbsp. Butter or oil
- 6 cups Stock
- 1 tea. Lemon juice or vinegar
- 2 ea. Onions, halved and sliced; baseball size
- 1 tbsp. Salt
- 2 Cups Whole carrots, cut into pieces
- 2 Cups Whole potatoes, red or Yukon, cut into pieces
- 1/2 Cups Flour
- 1/2 Cups Cold water
- 12 oz. Pea
Instructions
- 1. Mix flour, baking powder and salt in bowl.
- 2. Cut in butter and stir in currants and bread crumbs.
- 3. Combine eggs, milk and onion; add all at once to mixture; stir only till dry particles are moistened.
- 4. Using a moistened tablespoon drop into hot stew, cover and simmer for 20 minutes.
- 5. Brown beef in butter or oil in large skillet or kettle.
- 6. Stir in liquid, lemon juice, onion and salt.
- 7. Cover and simmer 2 hours, until meat is tender.
- 8. Add carrots and onions, cook 15 minutes, until vegetables are tender.
- 9. Blend flour and water, add to stew.
- 10. Add peas and heat to boiling.
Notes
- If adding dumplings reduce flour and water to 1/3 cup, instead of 1/2 cup.
- Crock pot works great for making the stew
Wisconsin Local Food https://wisconsinlocalfood.org/
Deauville Dumplings with Beef Stew