Grandma’s Slow Cooked Stew and Dumplings
Cuisine: Good old mums cooking
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- Stew
- 815 g Beef Stewing Meat (Cubed)
- 40 g Flour
- 70 g Butter
- 200 g Onion (Sliced)
- 3 Cloves Garlic (Crushed)
- 570 ml Water
- 20 g Parsley (Chopped)
- 7 g Salt
- Pepper to Taste
- 2 Bay Leaf
- 375 g Cubed Potatoes
- 220 Diced Carrot
- 150 g Sliced Celery
- 90 g Chopped Green Pepper
- 115 g Sliced Mushrooms
- Dumplings
- 220 g Biscuit Baking Mix
- 140 ml Milk
- 80 g Melted Butter
Instructions
Stew
- In a bowl toss the meat in flour till well coated
- Heat the butter in a pan over med high heat
- Place meat in pan until well browned on all sides
- Remove from pan and set aside
- Cook the onion and garlic in the pan till tender
- Return the meat to the pan with the water, parsley, salt, pepper and bay leaf
- Reduce the heat till low and simmer for 1 hour stirring occasionally and adding more water if needed
- Stir in the potatoes, carrots, celery and green pepper and continue cooking for 15 min
- Remove the bay leaf and stir in the mushrooms
Dumplings
- In a small bowl mix together baking mix, melted butter and milk until just blended
- Drop spoonfuls of dough into the stew
- Simmer uncovered for 10 min
- Cover and simmer for 10 more min until dumplings are cooked through but not dry