Beef Stew with Parsley Dumplings
- Beef stew:
- 3 TBS oil
- 1 large chopped onion
- 2 cloves crushed garlic
- 2 lbs. boneless chuck, cut in 1 1/2 inch cubes
- 1 can condensed beef broth
- 2 cups water
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 2 TBS Worcestershire sauce
- 6 carrots, pared and cut into bite size pieces
- 12 small white onion peeled
- 1 cup celery, cut into 1 ing long pieces
- Potatoes cut into bite size pieces
- 1 TBS flour
- 1/4 cup water
- 2 cups buttermilk baking mix
- 2 TBS chopped parsley
- 1 egg
- 1/2 cup milk
Heat 1 TBS of oil in a large kettle. Saute onion and garlic until soft. Remove and set aside. Add 2 TBS oil to kettle and brown beef cubes well on all sides. Add onion, garlic, beef broth, water, salt, pepper and W. sauce. Bring to a boil, then lower heat, cover and simmer 1 1/2 hours until meat is almost tender.
Add carrots, small onions, celery and potatoes. simmer 3o minutes until vegetables are tender.
While vegetables cook, prepare the batter for the dumplings.
Dumplings: In a medium bowl combine baking mix and parsley. Stir in egg and milk, mixing with fork just until blended.
Drop batter by rounded TBS into gently boiling stew, leaving enough room between the dumplings to allow for expansion. Cook, uncovered for 10 minutes. Cover tightly and cook 10 minutes longer. Remove dumplings with slotted spoon and keep warm. Thicken broth with 1 TBS flour mixed to a smooth paste with 1/4 water. When broth has thickened to desired consistency, replace dumplings on top of stew.