1 lb beef chuck steak - cut into 1-inch, cubes
1/2 lb carrots
1/4 cup flour
1 large onion
1 tsp thyme leaves
3 medium potatoes
1/2 tsp salt
1/2 tsp pepper
2 celery stalks
2 tbsp vegetable oil
2 cup biscuit mix
1 fresh parsley
1 dumplings
1 bay leaf
2/3 cup milk
3 cup beef broth
1/4 cup red wine
Directions
When it's chilly outdoors, stay warm with a flavorful stew that will
remind you of old-fashioned pot roast.
Coat beef cubes with a mixture of flour, thyme, salt and pepper. In a
Dutch oven, saute beef in oil over med-high heat to brown. Add bay
leaf, broth and wine. Bring liquid to a boil. Reduce heat to low;
cover and simmer 1 hour. Stir occasionally. Cut carrots, onion,
potatoes, and celery into 1-inch chunks. Add vegetables to stew.
Bring to a boil. Reduce heat to low; cover and simmer 40 min. Mix
dumplings and drop batter by spoonfuls onto boiling stew. Cook
dumplings uncovered 10 min. Cover stew and cook dumplings 10 minutes
longer. To serve, sprinkle with chopped parsley if desired.
Serving suggestion: Waldorf Salad and Gingerbread with Lemon Sauce
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Beef Stew With Homemade Dumplings Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Bread; Breads; Dutch Oven
The History of Recipes
Written cooking instructions as an idea can be found back into the far past, certainly as far into history as pharonic Egypt, and possibly even further. Having said that, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire around 25BC a man called Apicius created a few documents describing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. He also informs us how the ancient cooks used many spices and herbs, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Over the next few hundred years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Beef Stew With Homemade Dumplings recipe.
