Beef And Mushroom Stew With Caraway Dumplings
Category: Soups
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Serves/Makes: 6
Ready in: 2-5 hrs
***Stew***
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1/2 pound lean stew beef, cut in 1-inch cubes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10 ounce size) beef broth or consomme, COMBINED WITH
- 1 can water
- OR
- 2 1/2 cups homemade beef stock
- 1/2 cup dry red wine
- 1 bay leaf
- 1/4 teaspoon thyme
- 1/2 pound small whole mushrooms
- 1 tablespoon butter
***Caraway Dumplings***
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon caraway seeds
- 1 egg
- 1/2 cup milk
Combine flour, salt, and pepper in a bag. Shake beef cubes in seasoned flour to coat. Heat oil in a Dutch oven with a heavy bottom. Brown beef cubes over medium-high heat, turning to brown all sides. Add onion and garlic and saute over medium heat until soft, about 3 to 5 minutes. Stir in broth and water, wine, bay leaf, and thyme. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer until meat is tender, about 1 1/2 to 2 hours. For Dumplings: Combine flour, baking powder, salt, and caraway seeds in a small bowl. Beat egg in a 1-cup measuring cup. Add enough milk to egg to measure 1/2 cup. Pour egg-milk mixture into flour. Stir to form a stiff batter. Don't over-mix. Drop mixture by spoonfuls onto top of simmering stew. Cover and steam for 10 minutes. Just before serving, brown mushrooms in butter and add to stew.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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