Beef Stew with Garlic Parsley Dumplings
Beef Stew with Garlic Parsley Dumplings
Ingredients
- 3 tbsp canola oil, divided
- 1 lb (0.5 kg) stewing beef, cubed
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 tsp cloves garlic, finely chopped
- 2 tbsp tomato paste
- ½ cup red wine
- ¼ cup all-purpose flour
- 6 cups no-salt-added beef broth
- 1 tbsp apple cider vinegar
- 1 tbsp liquid honey
- 2 bay leaves
- 1 tsp dried thyme, crumbled
- 1 tsp salt
- 1 tsp freshly ground pepper
- 2 cup unpeeled quartered yellow baby potatoes
- Garlic Parsley Dumplings
Directions
- Heat 2 tbsp oil in a Dutch oven over medium-high heat. Sear beef until browned, about 5 – 6 minutes. Remove beef and set aside.
- Add remaining oil to Dutch oven. Sauté carrots, celery and onion until softened, about 3 – 4 minutes.
- Add garlic and cook for an additional 30 seconds. Stir in tomato paste; cook for 1 minute.
- Pour in wine and simmer, loosening browned bits, until reduced by three-quarters, about 1 minute.
- Add flour and cook, stirring, for 1 minute.
- Add beef, broth, vinegar, honey, bay leaves, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes.
- Discard bay leaves. Add potatoes and simmer, covered, for 15 minutes.
- Add in dumplings and recover; cook until potatoes are tender and dumplings are cooked through, about 15 minutes.
Nutritional analysis per 1 cup:
276 calories, 9.9 g fat, 18.3 g protein, 27.3 g carbohydrate, 2.4 g fibre, 855 mg sodium
Garlic Parsley Dumplings
Ingredients
- 1 cup all-purpose flour
- 2 tbsp chopped fresh Italian parsley
- 2 cloves garlic, finely chopped
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp freshly ground pepper
- ½ cup milk (2%)
- 2 tbsp melted salted butter
Directions
- Combine flour, parsley, garlic, baking powder, salt and pepper in a medium bowl.
- Add milk and butter; stir until combined.
- Drop 1 tbsp dollops evenly on top of Beef Stew.