Beef Stew with Parsley Dumplings

“For after all, the best thing one can do when it is raining is let it rain.”
~ Henry Wadsworth Longfellow

This beef stew has a special place in my heart. It is the very same beef stew that I have been making since the very beginning of my married/family life. When Joe and I married, I purchased my very first cookbook, Betty Crocker’s Cookbook. I had so much to learn! I remember fondly fumbling around in my little kitchen in our furnished one bedroom apartment. I had never made supper! Everything was new; chopping, cooking, and cleaning. It’s a wonder he stuck around so long after enduring so much. My first biscuits were more like hockey pucks than the light fluffy biscuits my mom use to make. I had a lot of disasters. Tuna casserole, Joe? It is still mentioned in hushed tones nearly 25 years later.

Nevertheless, we were content even if the food was poor. When learned “to let it rain.” We laughed at failures knowing that better meals would follow. And they did. When I first made this stew, it was an instant hit and the only beef stew I’ve ever made since. It has a rich beefy taste which pairs so nicely with the parsley dumplings. I do hope you give it a try. It will warm up any home despite the coldest downpour winter has to offer.

*Recipe adapted from Betty Crocker Cookbook

Ingredients (Serves 5)

Beef Stew

1 lb. boneless chuck roast, cut into 1″ cubes
1 tbsp olive oil
3 cups hot water
1/2 tsp salt
1/8 tsp pepper
2 medium carrots, cut into 1″ pieces
1 large potato, cut into 1″ pieces
1 green bell pepper, cut into 1″ pieces
1 stalk celery, cut into 1″ pieces
1 small onion, chopped
1 1/2 tsp salt
1 bay leaf
1/2 cup cold water
2 tbsp all-purpose flour

Parsley Dumplings

2 tbsp softened butter
1 cup all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup milk

Instructions

Beef Stew
Heat olive oil in a pan on medium heat until hot. Add the beef and cook, stirring until well browned all over. Add 3 cups of hot water, 1/2 tsp of salt, and the pepper. Heat to boiling, then reduce heat to a simmer. Simmer until beef is almost tender about 2 to 2 1/2 hours.

Stir in carrots, potatoes, celery, green peppers, onions,1 1/2 tsp of salt, and bay leaf. Cover and simmer until vegetables are tender, about 20 minutes. Remove the bay leaf.

Make the parsley dumplings.  [Cut butter into the flour, baking powder and salt until mixture resembles small crumbs. Stir in milk. This should make a very soft biscuit like dough.  Stir in the parsley.]

After making the parsley dumplings, thoroughly mix a 1/2 cup cold water with the 2 tsp of flour and stir into the stew. Heat to a boiling, stirring constantly for 1 minute then reduce heat to a simmer. Drop dumpling dough by the spoonful into simmering stew. There should be about 10 to 12 dumplings. Cook uncovered for 10 minutes. Cover and cook for an additional 10 minutes.

¡Que aproveche!

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Beef Stew

Course Main

Cuisine American

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 5

Author www.sanpasqualskitchen.com

Ingredients

• Beef Stew
• 1 lb. boneless chuck roast cut into 1" cubes
• 1 tbsp olive oil
• 3 cups hot water
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 medium carrots cut into 1" pieces
• 1 large potato cut into 1" pieces
• 1 green bell pepper cut into 1" pieces
• 1 stalk celery cut into 1" pieces
• 1 small onion chopped
• 1 1/2 tsp salt
• 1 bay leaf
• 1/2 cup cold water
• 2 tbsp all purpose flour
• Parsley Dumplings
• 2 tbsp softened butter
• 1 cup all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Instructions

• Beef Stew
• Heat olive oil in a pan on medium heat until hot. Add the beef and cook, stirring until well browned all over. Add 3 cups of hot water, 1/2 tsp of salt, and the pepper. Heat to boiling, then reduce heat to a simmer. Simmer until beef is almost tender about 2 to 2 1/2 hours.
• Stir in carrots, potatoes, celery, green peppers, onions,1 1/2 tsp of salt, and bay leaf. Cover and simmer until vegetables are tender, about 20 minutes. Remove the bay leaf.
• Make the parsley dumplings. [Cut butter into the flour, baking powder and salt until mixture resembles small crumbs. Stir in milk. This should make a very soft biscuit like dough. Stir in the parsley.]
• After making the parsley dumplings, thoroughly mix a 1/2 cup cold water with the 2 tsp of flour and stir into the stew. Heat to a boiling, stirring constantly for 1 minute then reduce heat to a simmer. Drop dumpling dough by the spoonful into simmering stew. There should be about 10 to 12 dumplings. Cook uncovered for 10 minutes. Cover and cook for an additional 10 minutes.

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