Beef Stew With Mustard Dumplings By Penzeys Recipes

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

BEEF STEW WITH MUSTARD DUMPLINGS BY PENZEYS

Steps:

• Heat the oil in a large, heavy stock pot.
• Roll the meat in the flour and shake off the excess.
• Brown the meat in the pot.
• While the meat is browning, mix the tomato sauce, beef stock, bay leaves, pepper, marjoram, salt, garlic, thyme, parsley, and beef roast seasoning together in a bowl.
• Once the meat has browned, arrange the onions and carrots over the meat.
• Add the stock.
• Partially cover the pot and simmer gently for about two hours.
• While the stew is simmering, make your dumpling dough.
• Sift together the flour and baking powder.
• Add the ground celery seed, mustard, parsley, and onion powder to the flour mixture.
• In a seperate bowl, add the milk to the beaten egg, then stir into the flour mixture.
• Add the melted butter and stir to blend.
• The dough should be soft not sticky.
• On a lightly floured surface, roll out the dough to about 1/4" thickness.
• Cut dough with a very small ring cutter(a doughnut hole cutter works well).
• Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes and serve.

BEEF STEW WITH MUSTARD DUMPLINGS

Steps:

• Heat the oil in a large heavy stock pot. Roll the meat in the flour and shake off the excess. Brown the meat in the pot.
• While the meat is browning, mix the tomato sauce, stock, and the herbs and spices together in a bowl.
• Once the meat has browned, arrange the onions and carrots over the meat and add the stock mixture. Partially cover the pot and simmer gently for about 2 hours.
• While the stew is simmering, make the dumpling dough. Sift together the flour and baking powder. Add the spices.
• In a separate bowl, add the milk to the beaten egg, then stir into the flour mixture. Add the melted butter and stir to blend. The dough should be soft but not sticky.
• On a lightly floured surface, roll out the dough to about a 1/4 inch thickness and cut with a very small circular cutter (like a doughnut hole cutter).
• Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes, then serve.

BEEF STEW WITH DILLY DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).