Beef Stew with Thyme dumplings

It’s that thyme of year- too cold to do anything but stay in and make hot stew… and get drunk.

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Beef Stew with Thyme dumplings

It’s that thyme of year- too cold to do anything but stay in and make hot stew… and get drunk.
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: british
Servings: 4 serving

Ingredients

  • 1 3/4 lbs beef stewing , cut into bite sized pieces
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 2 carrots large , peeled and chopped
  • 2 u2013 3 turnips medium , peeled and chopped
  • 2 shallots large peeled and finely chopped
  • 1 or cups beef broth more
  • 1 or cups red wine beer more or a tall dark ) can
  • 1 tbsp chopped garlic
  • 3 tbsps thyme fresh chopped
  • vegetable oil
  • salt pepper /
  • 1 / 2 cups margarine

Instructions

  • Put 1/2 cup flour in a large mixing bowl and toss the beef til coated
  • In a separate pan saute the shallots and garlic til shallots become slightly opaque, 2-3 minutes. Add the carrots and cook another 2-3 minutes, stirring ocassionally
  • Add oil to the stew pan and sear the meat til brown, stir in the shallots and carrots.
  • Add the broth and beer/wine, 1 tbsp thyme, salt, pepper and any remaining flour from the beef bowl. Stir to combine then bring it all to a boil.
  • Add the turnips and turn the heat down to a simmer. Cover and simmer ~45 mins, stirring occasionally. When you stir, taste and add more wine if necessary.
  • In a mixing bowl combine 1 cup flour, 2 tbsp thyme, baking powder, salt, pepper and the margarine, then knead in room temp water til a soft dough is formed
  • split dough into 5-8 balls, place into stew, cover and let simmer another 30-40 mins. The dumplings are done when theyu2019re no longer dry in the center

Notes

for the beer I like London Porter in my stews