Beef Stew with Thyme dumplings
stewing , cut into bite sized pieces
large , peeled and chopped
2 u2013 3
medium , peeled and chopped
large peeled and finely chopped
more or a tall dark ) can
salt and pepper
1 / 2
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
for the beer I like London Porter in my stews