| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Home1 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 2 |
lb |
Stew beef – cubed |
| 1/3 |
c |
All-purpose flour |
| 2 |
c |
Beef stock |
| 1 |
c |
Red wine |
| 2 |
|
8 oz. cans tomato sauce |
| 1 |
T |
Chopped parsley |
| 1/2 |
t |
Dried marjoram |
| 1/2 |
t |
Dried thyme |
| 1/2 |
t |
Dried rosemary |
| 2 |
|
Bay leaves |
| 4 |
|
Carrots – sliced |
| 12 |
|
Pearl onions – peeled |
| 3/4 |
c |
Water |
| 1 |
T |
Unsalted butter |
| 1 |
t |
Sugar |
| 1 3/4 |
c |
All-purpose flour |
| 1/3 |
c |
Yellow cornmeal |
| 1 |
T |
Baking powder |
| 1/2 |
t |
Salt |
| 1 |
c |
Milk |
| 3 |
T |
Melted butter |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
Directions For Stew - In a large cast iron skillet heat the vegetable
oil over medium heat. Season beef cubes with salt and pepper and coat
with flour. Shake off excess. Add the beef to skillet and brown on all
sides - approximately 8 minutes. Stir in the beef stock, red wine,
tomato sauce, parsley, marjoram, thyme, rosemary and bay leaves. Bring
to a simmer and reduce to low heat. Cover and simmer for 1 hour. In
another large skillet, combine the carrots, onions, water, unsalted
butter, and sugar. Broil to a boil over medium heat and cover. Cook
for two minutes. Continue cooking until vegetables are tender and
glazed. Stir glazed vegetables into stew. Cook until beef is just
tender - about 15 minutes. For Dumplings: In a medium bowl, whisk the
flour, cornmeal, baking powder and salt to combine. Make a well in the
center and add the milk and melted butter. Stir just to combine then
add the parsley. Drop the dumpling batter by tablespoons on top of the
simmering stew. Cover and cook until the dumplings are cooked through
or about 20 minutes. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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