Beef Stew and Dumplings
One of those meals that you don’t really need a recipe to make. I change mine up a bit every time I make it.
And even though I don’t like carrots I do add them but I pick them all out and put them in Moe’s bowl.
Home Cookin Chapter: Recipes From Thibeault’s Table
Beef Stew – Basic Outline
I like simple beef stews that are more brothy then in a thick gravy. I don’t have an exact recipe as I usually just wing it. Here is basically what I do.
Brown beef chunks in some oil. Add some chopped shallots and a minced garlic clove. Cover with beef broth, add a bay leaf and a sprig of fresh thyme and simmer for until meat is almost tender. Add some whole small onions peeled, celery cut into 1 1/2 inch pieces and simmer for another 30 minutes and then add potatoes cut into large chunks, a couple of carrots cut into pieces, some fresh green beans, and some rutabaga cut into chunks. Simmer until vegetables are tender add some peas and then cook some dumplings on top. Serve in bowls. I find that beef used in stew takes at least 2 hours to become tender, depending on the size of the beef cubes and the cut of beef used.
Sometimes I add wedges of cabbage instead of turnip. You can also add other vegetables of your choice, ie. parsnips, sweet potatoes, etc..