Ingredientes para Beef Stew With Mustard Dumplings
- 1 1/2 lbs beef stew meat
- 2 tablespoons olive oil
- 1 3/4 cups all-purpose flour
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef stock
- Bay Leaves
- 1/4 teaspoon black pepper
- Marjoram
- 3/4 teaspoon salt
- Garlic Powder
- 1 teaspoon dried thyme
- Parsley
- Beef Roast Seasoning
- 1 large onion, chopped
- 2 carrots, chopped
- 2 teaspoons baking powder
- Ground Celery Seed
- 1/2 teaspoon dry mustard
- Onion Powder
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon dried rosemary
- 1 teaspoon celery salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stew With Mustard Dumplings? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef Stew With Mustard Dumplings
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed stockpot over medium-high heat.
- Toss 1.5 lbs of beef stew meat in 1/4 cup all-purpose flour, shaking off any excess.
- Brown the beef in batches, ensuring not to overcrowd the pot. Set aside.
- While the meat browns, whisk together 1 (28 ounce) can crushed tomatoes, 4 cups beef stock, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- Add 1 large onion, chopped, and 2 carrots, chopped, to the pot. Return the browned beef to the pot.
- Pour the tomato-stock mixture over the beef and vegetables. Bring to a simmer, then partially cover and cook gently for 2 hours, or until the beef is very tender.
- **Make the dumplings:** In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon dry mustard, 1/4 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup milk and 1 large egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Stir in 2 tablespoons melted butter.
- The dough should be soft but not sticky. If too dry, add a tablespoon of milk at a time until desired consistency is reached.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Use a 1-inch biscuit cutter or knife to cut out dumplings.
- After the stew has simmered for 2 hours, gently drop the dumplings into the stew. Cover and simmer for 10-12 minutes, or until the dumplings are cooked through and fluffy.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
37g
Fat
51g
Carbs
20g
