Beef Stew with Parmesan Dumplings

Beef Stew with Parmesan Dumplings- Apinchadash.com

Classic beef stew is the ultimate comfort food. When cooked right, it can go from blah to a culinary delight.  Now that the weather is getting colder, I make a lot of soup and stews. To make it an interesting meal instead of just “boring soup”, I try to add something special to each. In this case, it’s parmesan dumplings. Who doesn’t love a good dumpling?! If you’ve ever tried to make stew and the beef turns out chewy, the broth too plain, or the vegetables too crunchy or mushy, keep on reading! I’ll tell you guys all about my little tricks to solve each of those problems!

Beef Stew with Parmesan Dumplings

Serves 6

What You’ll Need:

+ 1 pound steak (you can use the cheapest marinading steak you can find)

+ 2 medium carrots, sliced evenly

+ 1 stalk celery, chopped

+ 2 russet potatoes

+ 1 onion, chopped

+ 3 garlic cloves (use more or less based on your taste)

+ 12 ounce can chopped tomatoes

+ 5 to 6 cups beef broth

+ 1/2 cup red wine

+ 1 teaspoon sugar

+ salt and pepper, to taste

+ a few fresh sprigs of thyme

+ 1 bay leaf

+ 1- 1/2 cups all purpose flour

+ 1 Tablespoon baking powder

+ 1/2 cup grated parmesan cheese

+ 1 cup milk

+ salt and pepper to taste

Start out by seasoning both sides of the steak with salt and pepper. Set a heavy soup pot on medium high heat with a drizzle of olive oil. Once the pot is nice and hot, drop the steak in and sear it on both sides, about 2 minutes. Remove, and let sit on a cutting board. Here’s a tip on how to cut your carrots evenly so they cook the same way. Use a mandolin and slice on a slight angle. The carrots will come out perfect every time, instead of half being hard and half being mushy. Now, add the carrots, onion, potatoes, celery to the pot. Cook for about 5 minutes. Add garlic, tomatoes, cook for another 2 minutes. Add in the red wine and allow the alcohol to burn off a little bit, scraping the brown bits off the bottom of the pan. Add in the beef broth, and seasonings.  Cut the beef AGAINST the grain, as this will give you tender beef chunks instead of chewy ones. Add into the stew. Cook for about 15 minutes on a simmer. Meanwhile, Combine flour, baking powder, parmesan cheese, milk, and salt and pepper. Drop by the spoonful onto the top of the stew. Add the lid and cook for 10 minutes. You will see the dumplings rise and puff up on top. Remove the lid and cook an additional 10 minutes. Allow to cool for at least 5 minutes. Serve and enjoy!

Follow me by email (the subscribe box is at the bottom of the page), or follow along on one of my other websites: 

imageimageimageimageimage

©APINCHADASH.COM