Ingredients :
- 2 pounds beef stew meat
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 small onion, diced
- 4 cups hot water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bag frozen mixed vegetables
- 3-4 potatoes, cut into bit sized chunks
- 1/2 teaspoon browning sauce, if desired
- 1 beef knorrs home style stock
- 1/2 cup cold water
- 2 tablespoons all-purpose flour
- cheddar parsley dumplings
- 3 tablespoons shortening
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 3/4 cup milk
- 1/2 cup shredded cheese (whatever kind you like)
- 3 tablespoons dried parsley
Method :
- In large dutch oven heat olive oil.
- Brown stew meat, garlic and onion in hot oil.
- Add the hot water, beef stock, salt and pepper to the browned stew meat.
- Heat to boiling, reduce heat.
- Cover and simmer until beef is almost tender. (2 to 2 1/2 hours).
- Stir in potatoes and browning sauce.
- Cover and simmer until potatoes are almost tender. (About 15 minutes)
- Add frozen mixed vegetables.
- Cover and simmer until potatoes are tender. (About 15 minutes)
- While vegetables are cooking prepare cheese parsley dumplings. (I like a lot of dumplings so I double the recipe)
- In a bowl add shortening, flour, baking powder, and salt.
- Cut with pastry blender until mixture resembles fine crumbs.
- Add Cheese and parsley stirring to coat with flour mixture.
- Stir in milk.
- Now let the dumpling mixture rest while you thicken your stew.
- In a bowl with a tightly fitting lid add 1/2 cup cold water and 2 tablespoons flour. (I like my stew thick so I double this)
- Put lid on bowl and shake until flour and water is thoroughly mixed.
- Gradually stir into the stew.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute; reduce heat.
- Once stew is thick drop dumpling dough by the spoon full on top of the stew.
- Cook uncovered for 10 minutes.
- Cover and cook an additional 10 minutes.
- Serve and enjoy!
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