It has been getting colder here, and so I kept going back to her soup section. I love stews, but usually they make so much that I really don't make them often. Like Angie said in her post, she had never had rutebegas before this dish, and neither had my husband or I, so I thought it would be a great dish to try something new...that's what the swaps are for, right? We found out during the course of this dish, that rutabegas are awesome.
Beef Stew with Herbed Dumplings
barely adapted from My Chicago Kitchen
Ingredients
2.5 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons peanut oil
4 thick-sliced bacon strips, chopped
1 white onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon dried thyme
1 bay leaf
3 1/2 cups canned beef broth
1 28-ounce can whole tomatoes
3 carrots, peeled, cut diagonally into 1-inch pieces
1 rutabaga, peeled, cut into 3/4-inch pieces
2/3 cup whole milk
2 large eggs
3 tablespoons minced chives
2 tablespoons minced fresh Italian parsley
1 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons cornstarch
Directions
1) Preheat to 325°F.
2) Pat beef dry. Sprinkle with salt and pepper to taste. Heat oil in a heavy, large ovenproof pot over medium-high heat. Brown the beef, stirring occasionally and scraping up browned bits, for about 8 minutes. Cook in batches if necessary. Remove to platter.
3) Add bacon to same pot. Sauté until crisp, scraping up browned bits, for about 5 minutes.
4) Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, 8 to 10 minutes.
5) Return beef to pot. Add 5 cups beef broth and crushed tomatoes with purée. Cover and bring to simmer, stirring occassionally.
6) Transfer pot to oven. Bake until beef is just tender, stirring occasionally, for 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 20 to 30 minutes. Uncover and cook until beef is very tender, about 20 to 25 minutes. Remove stew to range and simmer over low heat.
7) While the stew is simmering, prepare dumplings. Whisk milk and eggs in medium bowl to blend. Mix in chives and parsley. Let stand at room temperature for 30 minutes. Mix flour, baking powder, and salt in a large bowl. Add the milk mixture to the dry ingredients and stir just until blended.
8) Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl. Raise simmering stew to medium heat. Stir cornstarch mixture into stew. Return to simmer, stirring until sauce thickens.
9) Spoon dumpling batter in medium-sized dollops onto simmering stew. Cover tightly; simmer until dumplings are puffed and a toothppick inserted into center of dumplings comes out clean, about 15 minutes.
The only changes I made were the amounts of things. Angie said this had about six servings, but we ate three bowls for one meal and there was more than half left, so even with the amounts changed, it still makes a lot of food.
This dish is absolutely amazing on a chilly, rainy evening. I made it after work one night and let the flavors meld even more the next day. The night we ate it, I thickened it with the cornstarch and made the dumplings, and the flavors were even more developed.
I loved the tomato aspect of the dish. I have only had stews with beef broth and the tomatoes added a new dimension to it. I also love dumplings, and that is one of the things that made me click on the dish while looking through Angie's blog. The dumpling makes the perfect accompaniment to the dish.
