Beef Stew with Thyme dumplings
It's only fair to share...
It’s that thyme of year- too cold to do anything but stay in and make hot stew… and get drunk.
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.
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 carrot large , peeled and chopped
- 2 u2013 3 turnip medium , peeled and chopped
- 2 shallot large peeled and finely chopped
- 1 or cups beef broth more
- 1 or cups red wine more or a tall dark ) can
- 1 tbsp chopped garlic
- 3 tbsps thyme fresh chopped
- vegetable oil
- salt and 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
It's only fair to share...