I spent $40 at the grocery store this week. Basically because Beloved demanded suggested I cook all of the stuff in our freezer after being smacked in the head by a box of sugar-free Popsicles noticing how full of food it is. So, this week I’m cooking out of my freezer and pantry.
I refuse to be held responsible for what comes out of my kitchen over the next 7 days.
Seriously, though, if everything I cook from the freezer-burned mess that’s in my freezer is as good as this recipe, I’ll be very happy. So will Beloved and The Young One – Beloved requested that I make it again, and The Young One actually ate it.
Only a picture of the finished product, though – I had no idea I’d be writing this up today. Also, since I was cooking out of the freezer, fridge and pantry, I added what I had on hand to the stew – you can use any combination of vegetables you like.
Tonight should be interesting – after rummaging through the freezer, I found a package of ground veal and a package of ground buffalo. What do you call meatloaf made out of a mixture of veal and buffalo? Veaffalo Loaf?
Beef Stew with Dumplings
serves 6 generously
2 pound bottom round roast, trimmed of fat and cut into 2″ cubes
2 tablespoons vegetable oil
1 large onion, roughly chopped
2 cloves garlic, minced
2 cups beef stock or broth (low sodium if using canned)
15 oz. can tomato sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 pound peeled baby carrots
14.5 oz. can of green beans, drained
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons butter, melted
3/4 cup milk
1/4 cup fresh flat-leaf parsley, finely minced
In a large Dutch oven with a lid, heat the vegetable oil over medium-high heat. Brown the meat well on all sides; lower the heat and add the onion. Cook until the onion is soft and just beginning to brown, then stir in the garlic and cook for another 30 seconds.
Add the beef stock, tomato sauce, salt, pepper, thyme and basil. Stir well, bring to a simmer and cover and cook over low heat until the beef is almost fork tender, about 1 to 1 1/2 hours. Add hot water if necessary to cover, stir in the carrots and cover again.
Immediately after adding the carrots to the pot, make the dumplings by stirring together the flour, salt, baking powder, butter, milk and parsley in a large mixing bowl just until a soft, sticky dough forms – do not overmix.
Uncover the stew and stir in the drained green beans.
Drop the dumpling dough by heaping teaspoonfuls into the simmering stew, then cover again and cook for another 15 minutes. Do not uncover the pan while the dumplings are cooking! They must steam, not boil, or they will come out heavy and chewy instead of light and fluffy.
Ladle into bowls or soup plates and serve immediately.