Have you a Recipe Please For Stew and Dumplings.?!
ThankyouWww@FoodAQ@Com
Answers:
Ingredients:
1 pound lean beef stew meat, cut into 1/2-inch cubes
2 tablespoons vegetable oil
2 medium onions, chopped
2 garlic cloves, minced
3-1/4 cups water, divided
1 teaspoon dried basil
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon ground cinnamon
1 to 2 teaspoons salt
1/4 teaspoon pepper
1 pound baby carrots
3 medium parsnips, cut into 1-inch pieces
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
DUMPLINGS:
1-1/3 cups all-purpose flour
1 tablespoons baking powder
1 tablespoon chopped fresh parsley, optional
1/2 teaspoon salt
1 egg, beaten
1 tablespoon vegetable oil
1/2 cup water
Directions:
In a 5-qt!. Dutch oven, brown beef in oil!. Add onions an garlic; continue to cook until onions are tender!. Add 3 cups water and all the seasonings!. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours!. Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender!. Stir in browning sauce if desired!. Combine cornstarch and remaining water; gradually stir into stew!. Bring to a boil, stirring constantly; boil for 1 minute!.
For dumplings, combine flour, baking powder, parsley if desired and salt!. Stir in egg, oil and water!. Drop into six mounds onto boiling stew!. Cover and cook 10-12 minutes or until done!. Do not lift cover!. Serve immediately!. Yield: 6 servings!.Www@FoodAQ@Com
1 pound lean beef stew meat, cut into 1/2-inch cubes
2 tablespoons vegetable oil
2 medium onions, chopped
2 garlic cloves, minced
3-1/4 cups water, divided
1 teaspoon dried basil
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon ground cinnamon
1 to 2 teaspoons salt
1/4 teaspoon pepper
1 pound baby carrots
3 medium parsnips, cut into 1-inch pieces
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
DUMPLINGS:
1-1/3 cups all-purpose flour
1 tablespoons baking powder
1 tablespoon chopped fresh parsley, optional
1/2 teaspoon salt
1 egg, beaten
1 tablespoon vegetable oil
1/2 cup water
Directions:
In a 5-qt!. Dutch oven, brown beef in oil!. Add onions an garlic; continue to cook until onions are tender!. Add 3 cups water and all the seasonings!. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours!. Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender!. Stir in browning sauce if desired!. Combine cornstarch and remaining water; gradually stir into stew!. Bring to a boil, stirring constantly; boil for 1 minute!.
For dumplings, combine flour, baking powder, parsley if desired and salt!. Stir in egg, oil and water!. Drop into six mounds onto boiling stew!. Cover and cook 10-12 minutes or until done!. Do not lift cover!. Serve immediately!. Yield: 6 servings!.Www@FoodAQ@Com