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Beef Stew with Parsley Dumplings

No recipe image available.Tender cubes of beef, onions, carrots and potatoes in a tomato-based sauce seasoned with bacon, garlic and thyme, topped with fluffy parsley dumplings.

Recipe Ingredients:

4 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 bacon slices, chopped
2 medium onions, chopped
3 garlic cloves, finely minced
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups beef broth - divided use
1 (14.5-ounce) can crushed tomatoes with added purée
6 medium carrots, peeled, cut diagonally into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes
3 tablespoons cornstarch

Parsley Dumplings:
2/3 cup whole milk
2 large eggs
1/2 teaspoon onion powder
2 tablespoons minced fresh Italian parsley
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt

Cooking Directions:

  1. Sprinkle beef with salt and pepper. Heat oil in heavy Dutch oven over medium-high heat. Working in batches, cook beef until browned, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
  2. Add bacon to same pot. Fry until crisp; add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
  3. Return beef and any accumulated juices to pot. Add 5 cups beef broth and crushed tomatoes with purée. Bring to a simmer; cover and cook until beef is just tender, stirring occasionally, about 1 1/2 hours.
  4. Add carrots and potatoes and season with salt and pepper to taste. Cover and continue simmering until vegetables are tender, about 30 minutes.
  5. Whisk remaining 1/2 cup beef broth and cornstarch in small bowl to blend. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
  6. Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed, about 12 to 15 minutes. Do not lift lid during the first 12 minutes of cooking, as this will cause the dumplings to be heavy, rather than light and fluffy.
  7. For Parsley Dumplings: Whisk milk and eggs in medium bowl to blend. Stir in onion powder and parsley. Let stand at room temperature 30 minutes.
  8. Combine flour, baking powder and salt into large bowl. Add milk mixture and stir just until blended.

Makes 6 servings.