Okay so 7 hours later (no I'm not kidding: By the time it was installed it was time to get my son from school, then I needed to take the moment to get some desperately needed groceries, then home to play nurse, cook dinner...well you get the point) I am finally ready to show you my wonderful stew and rolls I made! The stew was very easy and the most delicious I have had in a very long time! Although I must admit that favoritism is partly due to the meat alone. It was SO tender it wasn't even funny! YUMMY!
Okay, okay I will control myself. You start out by simply placing the flour, salt and pepper in a large Ziploc bag and shaking it with the meat until the meat is well coated. My kids held the bag while I dropped each item in it. Then you heat up the oil in a large pot and brown the meat
Ah now doesn't that look good already? If you answered no, just exit this web page RIGHT NOW!
Then you will add 5 cups of water and 5 beef bouillon cubes. (And I want to apologize for my pictures from here on out, they are a bit blurry because I still had my camera setting on "AV" from my photo challenge the other day and when you are cooking with one hand and taking a picture with the other you can't always MAKE SURE the photos are in focus. So my bad) After that you will add your other spices and then cover and let it simmer for an hour.
The last steps include adding the carrots, simmer a little longer, then the green beans. And don't forget to make up your dumpling mixture while the carrots are tenderizing so after your soup is complete you can add them by spoonfuls and cover it back up until they have become fluffy pieces of yummy goodness! Here is the final product:
OKAY now for the real treat of our dinner the other night: Rosemary Buttered Dinner Rolls!!! I won't go into detail on the makings of these because I will simply send you to the link where I found them so credit is where credit is due.
You can find this yummy recipe at Pioneer Woman - cooking.
OOOOHHHH my mouth is watering again! I baked 10 of these babies up and between my husband and I and my children (may I mention my YOUNG children) we devoured ALL 10 in that one sitting! Bad I know, but oh so good!Now here is the full recipe for the Beef Stew with Cheddar Dumplings:
BEEF STEW W/ CHEDDAR DUMPLINGS
1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. beef stew meat, cut into 1 inch cubes
2 TBLS. Vegetable oil
5 C. water
5 beef bouillon cubes
1/2 tsp. onion salt
1/2 tsp. garlic salt
1 TBLS. browning sauce (I omitted this)
4 carrots, sliced
1 medium onion, cut into wedges (I also omitted this)
1 can green beans, drained
DUMPLINGS:
2 C. Biscuit/Baking mix
1 C. shredded cheddar cheese
2/3 C. milk
In a large resealable bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch Oven (I used a regular large cooking pot w/ lid), heat oil over medium-high. Brown meat on all sides; drain. Add water, bouillon, onion salt, garlic salt and browning sauce if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots and onion. Cover and simmer until the vegetables are tender. Stir in green beans. For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonful onto simmering stew. Cover and simmer for 12 minutes (do NOT lift cover during this to peak) or until dumplings test done. Serve immediately.
SERVES: 6
FROM: "The Complete Guide to Country Cooking" entry by Jackie Riley of Garrettsville, Ohio
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