Deauville Dumplings with Beef Stew
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. 1 cup Sifted all purpose flour
  2. 2 tea. Baking powder
  3. 1 tea. Salt
  4. 1 tbsp. Butter
  5. 1/2 cup Currants
  6. 1/2 cup Bread crumbs, fine
  7. 1 ea. Egg, beaten
  8. 2/3 cup Milk
  9. 2 tea. Grated onion
  10. 2 lb. Cubed stew meat, free-range or grass fed
  11. 2 tbsp. Butter or oil
  12. 6 cups Stock
  13. 1 tea. Lemon juice or vinegar
  14. 2 ea. Onions, halved and sliced; baseball size
  15. 1 tbsp. Salt
  16. 2 Cups Whole carrots, cut into pieces
  17. 2 Cups Whole potatoes, red or Yukon, cut into pieces
  18. 1/2 Cups Flour
  19. 1/2 Cups Cold water
  20. 12 oz. Pea
Instructions
  1. 1. Mix flour, baking powder and salt in bowl.
  2. 2. Cut in butter and stir in currants and bread crumbs.
  3. 3. Combine eggs, milk and onion; add all at once to mixture; stir only till dry particles are moistened.
  4. 4. Using a moistened tablespoon drop into hot stew, cover and simmer for 20 minutes.
  5. 5. Brown beef in butter or oil in large skillet or kettle.
  6. 6. Stir in liquid, lemon juice, onion and salt.
  7. 7. Cover and simmer 2 hours, until meat is tender.
  8. 8. Add carrots and onions, cook 15 minutes, until vegetables are tender.
  9. 9. Blend flour and water, add to stew.
  10. 10. Add peas and heat to boiling.
Notes
  1. If adding dumplings reduce flour and water to 1/3 cup, instead of 1/2 cup.
  2. Crock pot works great for making the stew
Wisconsin Local Food https://wisconsinlocalfood.org/
Deauville Dumplings with Beef Stew