BEEF STEW

BEEF STEW

 

In a large skillet or Dutch oven, cool and stir until browned:	1 lb [450g] boneless meat, trimmed & cubed, in 1 tbsp cooking oil
Stir in:	3 cups hot beef stock or water ¼ tsp thyme ¼ tsp each allspice and ginger S&P to taste
Cover and simmer over medium-low heat anywhere from 45 minutes to 2½ hours (depending on cut of meat) until beef is almost tender.
Add vegetables:	1 cup [2 med]carrots, cut 1-inch pieces 1½ cups [1 lge]potato, cut 1½ -inch pieces 1 cup [1 med]turnip, cut 1-inch pieces &/or 1 cup [2 med]parsnips, cut 1-inch pieces 1 cup [1 med]green pepper , cut 1-inch pieces ½ cup [1 med]stalk celery, cut in 1-inch pieces ¼ cup [1 small]onion, chopped 1 bay leaf 1 tsp salt[or less if using beef stock]
Cover and simmer about 30 minutes or until vegetables are tender. Meantime prepare parsley dumplings
In a batter bowl, combine:     Cut in with pastry blender to a fine crumb: At last moment, quickly stir in:	1½ cups all-purpose flour 2 tsp baking powder ½ tsp salt 3 tbsp chopped fresh parsley &/or chives   3 tbsp shortening   ¾ cup milk
Remove bay leaf. Thicken the stock as you would gravy with either 2 tbsp flour or cornstarch and ½ cup cold water, shaken in a tightly covered container, then poured and stirred gradually into the stock. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook 10 minutes uncovered. Cover and cook 10 minutes longer.
FoodNotes: May add 1 cup tomato sauce and 1 tbsp Worcestershire sauce to vary flavor. If no beef stock available, include a Bouquet garni in pot as meat is simmering. To make a Bouquet garni: tie together 2 celery stalks and leaves, 1 carrot, 1 bay leaf, and 2 or 3 springs of parsley. Remove and discard the Bouquet garni before adding vegetables. Chicken Stew: substitute chicken for the beef. Omit allspice and ginger.