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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 lb. beef sirloin, cubed
2 T. vegetable oil
4 slices applewood smoked bacon, chopped
2 onions, chopped
2 stalks celery, chopped
1 bay leaf
1 tsp. thyme
2 T. all-purpose flour
1 c. dry red wine
1 1/2 T. grainy Dijon mustard
4 c. beef broth
1/2 tsp. liquid smoke flavoring
salt and pepper
Dumplings
2 c. all-purpose flour
1 T. baking powder
1/2 tsp. salt
1 cup chopped watercress
1 1/2 c. heavy cream
Heat a heavy bottomed large, wide pot or pan over high heat. Cut the sirloin into large cubes. Add oil to the pan and heat. Add meat and caramelize for 2 minutes on each side; remove from pan to a shallow dish and cover loosely with foil. Reduce heat to medium high. Add bacon to the pan and brown bacon at edges, rendering fat. Add onions and celery to the pan, bay and thyme. Stir and cook vegetables 5 minutes. Add flour to the pan, stir and cook another minute. Whisk in wine and mustard and scrape up pan drippings. Add stock. Cover and bring liquid to a boil, 1 to 2 minutes.
Prepare dumplings. In a large bowl, sift together flour, baking powder, and salt; toss in watercress.
Stir in cream until incorporated (dough will be very thick and shaggy).
To finish, discard bay leaf and return stew to rapid simmer.
Using two large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about l/4 inch apart.
Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes.
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BEEF STEW - WATERCRESS DUMPLINGS
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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 lb. beef sirloin, cubed
2 T. vegetable oil
4 slices applewood smoked bacon, chopped
2 onions, chopped
2 stalks celery, chopped
1 bay leaf
1 tsp. thyme
2 T. all-purpose flour
1 c. dry red wine
1 1/2 T. grainy Dijon mustard
4 c. beef broth
1/2 tsp. liquid smoke flavoring
salt and pepper
Dumplings
2 c. all-purpose flour
1 T. baking powder
1/2 tsp. salt
1 cup chopped watercress
1 1/2 c. heavy cream
Heat a heavy bottomed large, wide pot or pan over high heat. Cut the sirloin into large cubes. Add oil to the pan and heat. Add meat and caramelize for 2 minutes on each side; remove from pan to a shallow dish and cover loosely with foil. Reduce heat to medium high. Add bacon to the pan and brown bacon at edges, rendering fat. Add onions and celery to the pan, bay and thyme. Stir and cook vegetables 5 minutes. Add flour to the pan, stir and cook another minute. Whisk in wine and mustard and scrape up pan drippings. Add stock. Cover and bring liquid to a boil, 1 to 2 minutes.
Prepare dumplings. In a large bowl, sift together flour, baking powder, and salt; toss in watercress.
Stir in cream until incorporated (dough will be very thick and shaggy).
To finish, discard bay leaf and return stew to rapid simmer.
Using two large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about l/4 inch apart.
Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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