How To Make Stew And Dumplings
If you need a hearty, rich winter dish, you may want to learn how to make stew and dumplings, a traditional dish in both Great Britain and America. The style of dumpling varies depending on the location: for example, dense, noodle-like dumplings in the traditional Southern-style chicken and dumplings, or fluffy, biscuit-like dumplings to go with a chicken or beef stew. In England, it's traditional to use suet, or beef fat, in the dumpling instead of vegetable shortening or butter. Don't let this ingredient scare you away from making stew and dumplings—while it's high in saturated fat, it also gives the dumplings a rich flavor.
To make stew and dumplings, you will need:
- 1 to 1 1/2 pounds stewing beef, cubed
- 1 pound pearl onions, peeled
- 2 tablespoons flour
- 1 pound carrots, peeled and sliced
- 1 large turnip, peeled and cubed
- 1 1/2 cups water
- 1 1/2 cups beef broth or stock
- 1 bay leaf
- 1 sprig thyme
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 3 ounces shredded suet
- large pinch salt and pepper
- 1 tablespoon fresh chopped parsley
- 3 tablespoons water
- large pot with lid
- mixing bowl
- Brown the beef and onions over medium heat.
- Stir in the flour and cook for about a minute.
- Add water, broth or stock, herbs and vegetables. Prop the cover and simmer for about one hour to make the stew.
- Combine flour, baking powder, suet, salt and pepper, and parsley in a mixing bowl.
- Add water until the mixture comes together, about three tablespoons, to form the dumpling dough.
- Divide the dough into eight balls.
- Place the dumpling dough on top of the stew and cook for fifteen to twenty minutes.
- You can substitute the vegetables for a mix of whatever good stewing vegetables you have on hand, such as celery, parsnips and potatoes.