Shaker Beef Stew With Parsley Dumplings

Name: Shaker Beef Stew With Parsley Dumplings
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8-10 serving(s)
Ingredients: 3 lbs boneless chuck roast or 3 lbs round roast, cut into 1 to 1 1/2 inch cubes; 1/3 cup all-purpose flour; 2 1/2 teaspoons salt; 1/4 teaspoon pepper; 1/4 cup butter or 1/4 cup margarine; 1 bay leaf; 1 1/2 teaspoons dried thyme leaves; 1/3 cup chopped celery top; 1 small onion, stuck with; 4 whole cloves; 2 parsley sprigs; 1 lb peeled small yellow onion (about 8); 1 lb medium carrot, pared and halved crosswise (about 5); 1 1/2 lbs tiny new potatoes, pared (or with skins on, about 10 potatoes); 2 medium turnips, pared and quartered or 4 small turnips, pared and halved; 1 1/2 cups celery, cut into 1 inch pieces; 2 cups packaged biscuit mix; 2 tablespoons chopped parsley; 1 egg; 1/2 cup milk

Submitted by Olha7397

"The Shakers cultivated herbs extensively. This recipe is a delicious example of the Shaker way with flavorings. The light as air dumplings are flecked with parsley (or marjoram, chives, or chervil). The stew itself takes its hearty flavor as well as its substance from carrots, celery, and onions."

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Ready In:: 2hrs 20mins
Ingredients:: 20
Serves:: 8-10

ingredients

3 lbs boneless chuck roast or 3 lbs round roast, cut into 1 to 1 1/2 inch cubes
¹⁄₃ cup all-purpose flour
2 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon pepper
¹⁄₄ cup butter or 1/4 cup margarine
1 bay leaf
1 ¹⁄₂ teaspoons dried thyme leaves
¹⁄₃ cup chopped celery top
1 small onion, stuck with
4 whole cloves
2 parsley sprigs
1 lb peeled small yellow onion (about 8)
1 lb medium carrot, pared and halved crosswise (about 5)
1 ¹⁄₂ lbs tiny new potatoes, pared (or with skins on, about 10 potatoes)
2 medium turnips, pared and quartered or 4 small turnips, pared and halved
1 ¹⁄₂ cups celery, cut into 1 inch pieces
PARSLEY DUMPLINGS
2 cups packaged biscuit mix
2 tablespoons chopped parsley
1 egg
¹⁄₂ cup milk

directions

On waxed paper, roll beef cubes in flour mixed with salt and pepper, coating evenly on all sides. Reserve remaining flour mixture for later. In hot butter in 6-quart Dutch oven or large pot, brown beef well on all sides, turning with tongs. DO NOT OVERCROWD.
As beef is browned, remove, and set aside. Continue browning rest. Take 30 minutes in al to give good rich flavor and brown color. Return beef to Dutch oven; add bay leaf, thyme, chopped celery, onion with cloves, parsley sprigs. Toss to coat with drippings.
Add 3 cups water; bring to boiling; reduce heat, and simmer, covered, 2 hours. Add onions, carrots, and potatoes; simmer, covered, 20 minutes; add turnips and celery; simmer 10 minutes. During this 10 minutes, make dumplings: In medium bowl, combine biscuit mix and parsley; stir in egg and milk, mixing with fork just until blended. Drop batter by 10 rounded tablespoonfuls onto gently boiling stew (on meat or vegetables, not in liquid—this makes dumplings soggy), 2 to 3 inches apart, allowing room for expansion.
Cook, UNCOVERED, over low heat, 10 minutes.
COVER tightly; cook 10 minutes longer.
Using slotted spoon, remove dumplings to heated baking dish; keep warm in oven while thickening the stew: In small bowl, combine 3 Tablespoons reserved flour mixture with 1/4 cup water, stirring until smooth. Stir gently into stew; simmer 5 minutes or until the mixture is thickened. Replace dumplings on top of stew to serve. Reheat gently, covered, until thoroughly hot. Makes 8 to 10 servings.
McCall’s Cooking School.