Greg's Beef Stew With Dumplings

"This stew with the mushrooms, tender beef, pungent onions and the aroma and flavor of bay leaves makes for a wonderful meal. Comfort food at its best! Please do not be intimidated by the number of "direction steps" listed. I always try to make the directions for my recipes very specific and detailed, so even the inexperienced chef can easily follow them and create a meal to be proud about serving."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs
Ingredients:
18
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat the oven to 325 degrees.
  • Combine the flour, salt and pepper in a medium-size bowl.
  • Toss the beef pieces in the flour mixture, a few pieces at a time, until they are all coated.
  • Heat one tablespoon of butter and one tablespoon of oil in a large, heavy skillet over moderate heat.
  • Add the onions and cook, stirring occasionally, until soft and translucent.
  • Remove onions from the skillet with a slotted spoon and deposit them in a large oven proof casserole.
  • Add the remaining butter and oil to the skillet and increase the heat to high.
  • Cook the beef in the hot butter and oil, a few pieces at a time, until well browned on all sides.
  • As the beef pieces are browned, remove them from the skillet and add them to the onions in the casserole.
  • Pour the beef broth into the skillet and stir over moderate heat, scraping the bottom and sides of the pan to loosen any browned particles.
  • Then, add the broth to the casserole with the bay leaves.
  • Cover and cook in the heated oven for two hours.
  • Take a little break.
  • Then, while the casserole is cooking in the oven, make the dumplings.
  • Put the bread crumbs in a medium size bowl and add just enough water to moisten them.
  • Add the beaten eggs along with the remaining ingredients and mix will.
  • Check the seasoning and add more salt and pepper, to taste.
  • Roll the mixture between the palms of your hands into balls about 2 inches in diameter.
  • When the casserole has been in the oven for two hours, remove it from the oven and stir in the mushrooms.
  • Add some frozen green beans and/or carrots, if desired.
  • Scatter the dumplings evenly over the surface of the stew so that they are partially submerged.
  • Return the stew to the oven and cook, uncovered, for an additional 30 minutes.
  • Remove the bay leaves.
  • Serve the stew and dumplings in heated bowls.
  • Dinner rolls and an ice cold crispy green salad, served on chilled plates, make this a meal to remember.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p> 8727975"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes