Tuesday, November 5, 2013

Beef Stew With Parmesan Dumplings

I wasn't in the mood for a soup but a nice hearty stew sounded like a good way to use the remaining veggies from my CSA plus a way to warm up on a cool Fall day.

Beef Stew With Parmesan Dumplings

1 1/4# beef stew meat
2 tbsp extra virgin olive oil
1/2 cup onions, minced
1 large garlic clove, minced
4 cups beef stock
1 tbsp celery flakes
1 tsp rosemary
1 tsp parsley
1 tbsp tomato paste
1 bay leaf
1 large carrot, sliced
1 sweet potato, peeled and diced
1 potato, peeled and diced
1/2 cup peas

Heat olive oil in a dutch oven over medium heat.  When hot, add in beef stew meat and season with salt and freshly ground pepper.  Lightly brown meat.  Add in onions and garlic and let soften before adding in beef stock.  Stir in herbs and tomato paste.  Add in carrot first.  After about a half hour, add in both potatoes.  Cook until vegetables are fork tender.  Add in peas.

Parmesan Dumplings

In a small bowl, mix together

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp parsley
1/4 Parmesan cheese, freshly grated
1/2 cup plus 2 tbsp milk
2 tsp canola oil

Spoon on top of beef stew and steam for 15 minutes.