This version of Beef Stew is wonderful for those evenings when you’re snowed in or it’s raining. We love this stew especially with the cornmeal dumplings. The dumplings give this stew a different “kick”. This is just a wonderful and hearty meal.
Makes: 6 servings
Here’s what you’ll need:
1 pound top sirloin cut up into 1 inch cubes (or use beef stew meat)
1 Tbsp cooking oil
1 (14.5 oz) can of diced tomatoes, undrained
1 (14 oz) can of beef broth
1 (8 oz) can tomato sauce or (2 Tbsp of tomato paste)
2 Tbsp coarse-grain Dijon-style mustard
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp ground black pepper
1 clove garlic, minced (optional)
2-3 small – medium unpeeled potatoes, diced
1/2 cup onion
1/2 cup fresh baby carrots or (1 cup of mixed veggies)
1 recipe of cornmeal dumplings (listed below)
- 1 (8 1/2 oz) corn muffin mix
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced green onions
- 1 egg, beaten
- 1/4 cup sour cream
In a medium bowl, stir together one 8 1/2 ounce package corn muffin mix, 1/2 cup shredded cheddar cheese, and 1/4 cup sliced green onion. Stir in one lightly beaten egg and 1/4 cup of sour cream just until moistened (batter will be thick).
Directions for stew:
If using beef stew meat, cut large pieces in half. In a 4-quart Dutch oven brown meat in hot oil…
Stir in un-drained tomatoes, broth, tomato sauce (or paste), dijon mustard, thyme, salt, oregano, pepper, and garlic. Bring to boiling for 15 minutes; reduce heat and simmer, covered, for an hour.
Add potatoes and carrots (or mixed veggies)….
Return to boiling; reduce heat. Simmer, covered, for 20 minutes.
Drop dumpling mixture from a large spoon into small mounds on top of stew….
Simmer, covered, about 20 minutes or until dumplings are done (toothpick test)….
Let stand, uncovered, 10 minutes before serving. To serve, ladle soup into bowls……
This recipe was obtained by BHG cookbook.