October 23, 2011 by Sara Kreidler
I posted our recipe for beef stew last year, but I made some adjustments last week when I made the first batch of the 2011 season. The old post is still there, for posterity and whatnot. This is the updated recipe.
The pictures below with the dumplings are really terrible. I apologize. I was really hungry and didn’t even try to make these look good.
Don’t be deterred by my bad photos — this stew is good. Perfect for the cold, wet weather that we’re having. Owen loved it too, which was a major bonus.
If you’ve never had stew with dumplings, give it a shot — cooking the dumplings on top thickens up the stew, and they taste great mixed in with bites of beef, rich broth and root veggies. Although we’ve really moved away from using packaged foods and we’re making almost everything from scratch these days (or “by scratch” as Oona says) we had an unopened box of Bisquick in the pantry and used it to make the dumplings. Once it is used up, I’ll figure out how to make them from scratch.
- 4 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 large yellow onion, diced
- 2 pounds of stew beef
- Salt and pepper
- 7 cups beef stock, divided
- 1 quart of canned tomatoes with juices
- 4 carrots, peeled and cut into bite sized pieces
- 1/2 pound white mushrooms, halved or quartered (depending upon size)
- 3 turnips, peeled and cut into bite sized pieces
- 2 teaspoons dried rosemary, or two sprigs of fresh rosemary
- 4 bay leaves
- 2 handfuls of green beans, ends trimmed and cut in half (fresh or frozen)
- 1 tablespoon all purpose flour
- 2 cups Bisquick
- 2/3 cup milk
- Heat olive oil in a dutch oven over medium high heat. Add the garlic and onion and cook until softened, about 5 minutes.
- Add the beef to the pot and season with salt and pepper. Brown all sides of the beef. Add 6 cups of the stock and bring to a simmer; reserve the remaining cup of stock.
- Pour the canned tomatoes with their juices into a mixing bowl. Using clean kitchen shears, cut the tomatoes into small pieces.
- Add the tomatoes with their juices, carrots, turnips, mushrooms, rosemary and bay leaves to the pot and bring to a simmer. Cover pot, reduce heat to low and cook for 30 minutes, stirring occasionally. Remove the lid and continue to cook uncovered on low heat for 30 minutes.
- Warm remaining cup of stock over medium flame. Place flour in a clean pint jar (or other clean container with a tight fitting lid) and add warm stock. Screw lid on jar and shake vigorously over the sink until the flour dissolves in the broth; this mixture is called a slurry (at least that’s what my mom and gram call it). Pour slurry into the pot and mix well to combine. Simmer stew for 10 minutes, uncovered. Add green beans to pot (you want to wait and add them at the last minute to prevent them from getting mushy). At this point, you can either proceed to the next step (making the dumplings) or you can stop, cool the stew, transfer it to containers and store it in the fridge or freezer until ready to use.
- In a medium sized mixing bowl, combine Bisquick and milk and mix until it becomes a soft dough. Using a large spoon, drop spoonfuls of dough onto the top of the stew and cook, uncovered, for 10 minutes. Cover and cook for another 10 minutes. To serve, remove dumplings from the top of the stew and place on a plate. Ladle stew into bowls, and top each bowl with one or two dumplings.