Beef Stew with Dumplings
Stew:
4 tbsp olive oil
3 lb. (1 ½ kg.) round steak, chopped in small pieces or already cut
stewing beef
1 onion, chopped
4 to 6 cups water
3 tbsp beef Oxo
4 carrots, chopped
4 potatoes, quartered
½ cup frozen corn
½ cup frozen peas
3 celery ribs, chopped
2 tbsp vinegar
1 tsp each thyme and freshly ground pepper, cumin, coriander, cayenne,
parsley, and paprika
1 tsp salt
¼ cup flour, or more, depending on preference
Heat oil in large saucepan; lightly sauté meat and onion. Add water and
beef Oxo, stir constantly and bring to a boil. Add vinegar, herbs and spices,
carrots, potatoes, corn, celery and peas. Cover; reduce heat to low to
medium (depending on your stove,) cook for an hour. Stir in flour to
thicken before adding dumplings.
Dumplings:
Combine:
1 cup flour
1 tsp salt
¾ tsp baking powder
Add:
pinch of marjoram, parsley and cayenne pepper
Blend in:
3 tbsp butter
2 tbsp ice water
Mix until dough forms. Shape into 6 balls and drop on top of stew.
Cover and continue to cook for another 40 minutes.