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Beef Stew with Deauville Dumplings
2 lb Stewing Beef -- cut in 1 inch cubes
2 tb Shortening
4 c Hot Water
2 Onions -- sliced
1 Bay Leaf
1 tb Salt
1/4 ts Pepper
6 Carrots -- cut in 1" strips
6 Potatoes -- cut in quarters
1 pk Peas, Frozen -- (10-oz)
1/4 c Flour
1/2 c Cold Water
1 ts Bottled Brown Bouquet Sauce if desired
1 1/2 c Pillsbury's Best All-Purpose flour
2 ts Baking Powder
1/2 ts Salt
1/2 c Currants
1 Egg -- slightly beaten
1/2 c Milk
2 tb Cooking Oil
1 ts Instant Minced Onions
Brown beef in shortening in a Dutch oven or large skillet. Stir in hot water, sliced onions, bay leaf, salt and pepper. Cover; simmer for 1 1/2 to 2 hours until meat is tender. Remove bay leaf. Add carrots and potatoes. Cover and cook 20 to 30 mins until almost tender. Add peas.
Combine flour and cold water. Add to hot stew, stirring until thickened. Heat to boiling. Add bouquet sauce, if desired. Top with dumplings.
Dumplings: Combine flour, baking powder, salt and currants in mixing bowl. Add egg, milk, oil and onion. Mix only until moist. Drop 8 to 10 tablespoonfuls on top of stew. Cover. Steam 12 to 15 mins. Do not remove cover during steaming.
Note: For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
Makes 8 to 10 servings.
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