Stew dumpling

Ingredients

• 2 lbs stew meat
• 4 carrots, chopped
• 2 onions, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold butter, cubed
• 3/4 cup milk

Directions

1. In a large pot, brown the stew meat over medium heat until evenly seared. Add the onions, carrots, celery, and garlic, cooking until softened.
2. Pour in the beef broth and add the bay leaves. Season with salt and pepper to taste. Bring to a simmer, then cover and cook for 1 to 1.5 hours, or until the meat is tender.
3. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the milk until a soft dough forms.
5. Drop spoonfuls of the dumpling dough onto the simmering stew. Cover and cook for an additional 15-20 minutes, or until the dumplings are cooked through.
6. Serve hot and enjoy!

Kitchen Equipment Needed

• Large pot
• Mixing bowls
• Cutting board and knife
• Wooden spoon
• Measuring cups and spoons

Leftover Storage

Store any leftover stew dumplings in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop until heated through before serving.

Food and Drink Pairings

Pair your stew dumplings with a robust red wine, such as a Cabernet Sauvignon or Merlot, to complement the richness of the dish. For a non-alcoholic option, opt for a hearty vegetable broth or apple cider to enhance the flavors of the stew.