Beef Stew With Mustard Dumplings

Name: Beef Stew With Mustard Dumplings
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 4-6 serving(s)
Ingredients: 907.18 g chuck roast, cut into 1 inch cubes; 29.58 ml olive oil or 29.58 ml canola oil; 118.29 ml flour; 226.79 g tomato sauce; 473.18 ml beef stock; 2 bay leaves; 1.23 ml pepper; 2.46 ml marjoram; 1.23 ml salt; 2.46 ml garlic powder; 2.46 ml thyme; 2.46 ml parsley; 14.79 ml beef roast seasoning; 1 onion, chopped; 453.59 g carrot, peeled and cut into 1/2 inch cubes; 236.59 ml flour, sifted; 4.92 ml baking powder; 2.46 ml ground celery seed; 4.92 ml mustard powder; 4.92 ml parsley; 1.23 ml onion powder; 78.78 ml milk; 1 egg, beaten; 14.79 ml butter, melted

Submitted by Michelle Berteig

"From a free Penzey's recipe card. I haven't made this yet, but it sounds good!"

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photo by Chef Jean

Ready In:: 2hrs 30mins
Ingredients:: 24
Serves:: 4

ingredients

Stew
907.18 g chuck roast, cut into 1 inch cubes
29.58 ml olive oil or 29.58 ml canola oil
118.29 ml flour
226.79 g tomato sauce
473.18 ml beef stock
2 bay leaves
1.23 ml pepper
2.46 ml marjoram
1.23 ml salt
2.46 ml garlic powder
2.46 ml thyme
2.46 ml parsley
14.79 ml beef roast seasoning
1 onion, chopped
453.59 g carrot, peeled and cut into 1/2 inch cubes
Dumplings
236.59 ml flour, sifted
4.92 ml baking powder
2.46 ml ground celery seed
4.92 ml mustard powder
4.92 ml parsley
1.23 ml onion powder
78.78 ml milk
1 egg, beaten
14.79 ml butter, melted

directions

Heat the oil in a large heavy stock pot. Roll the meat in the flour and shake off the excess. Brown the meat in the pot.
While the meat is browning, mix the tomato sauce, stock, and the herbs and spices together in a bowl.
Once the meat has browned, arrange the onions and carrots over the meat and add the stock mixture. Partially cover the pot and simmer gently for about 2 hours.
While the stew is simmering, make the dumpling dough. Sift together the flour and baking powder. Add the spices.
In a separate bowl, add the milk to the beaten egg, then stir into the flour mixture. Add the melted butter and stir to blend. The dough should be soft but not sticky.
On a lightly floured surface, roll out the dough to about a 1/4 inch thickness and cut with a very small circular cutter (like a doughnut hole cutter).
Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes, then serve.

Questions & Replies

what is wrong with this program? I've changed my P.W twice and still can't print it .

Carol H.

Reviews

Ooh, Michelle, this is so good! The stew turns out very rich and velvety, with plenty of wonderful herb flavors, and the mustard in the dumplings is very subtle, but very savory. I only made one small change, and that was that I left out the egg, and used a bit more milk to make the kind of fluffy drop dumplings we like. Just a preference, I'm sure it's excellent either way.

EmmyDuckie
It looked good and I love Penzeys. It was so good my son requested it again within a week. Great flavors, tender meat and the dumplings added that savory something extra.

sgrotzky
The stew is delicious! Great flavors and textures. I thought the dumplings could have used more of a mustard flavor, but that didn't really take away from the dish. Made for ZWT 7.

Chef Jean
I made this tasty stew in my slow cooker. Very easy to put together with great tomato flavours. I used wheat meat in place of the beef and an egg replacer to veganize the recipe. Made for ZWT 7 (The Hot Pink Ladies)

KristinV

RECIPE SUBMITTED BY

Michelle Berteig

United States

Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...

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