Beef Stew with Dumplings

Ingredients

• a small piece of meat
• half a cup of cold water
• Cut lean beef into small cubes
• dredge with flour
• a little suet
• enough water to cover meat
• one cup of flour
• two teaspoons of baking powder
• a quarter of a teaspoon of salt
• about a third of a cup of milk

Method

1. 1

   Sear a small piece of meat in a frying pan.

2. 2

   Pour cold water over it and simmer for half an hour.

3. 3

   Cut lean beef into small cubes, season, dredge with flour, and brown in a frying pan with suet.

4. 4

   Add enough water to cover the meat, bring to a boil, then simmer in a double boiler for at least two hours.

5. 5

   Before finishing, add diced vegetables and allow to cook for twenty minutes.

6. 6

   For dumplings, sift flour, baking powder, and salt, then stir in milk to make a soft dough.

7. 7

   Drop spoonfuls into the stew, covering with gravy.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 88. The excerpt below is the record exactly as published.

a small piece of meat in a frying pan. Pour half a cup of cold water over it and simmer for half an hour. 180 FOOD STUDY 2. Repeat with a piece of meat of the same size and shape, but omit the searing. Compare the appearance and taste of the resulting broths. Cut the meat open and see whether one tastes or appears different from the other. B. PREPARE BEEF STEW. Cut lean beef into small cubes. Season each piece highly, dredge with flour, and brown on all sides in a frying pan with a little suet. Add enough water to cover meat (reserving one piece for the next experiment), let it come rapidly to the boiling point, then simmer or finish the cook- ing in a double boiler until tender. At least two hours is necessary. Before the stew is finished, diced vegetables may be added, and twenty minutes allowed for them to cook. If the gravy is not thick enough, a little flour and water may be added. This should be done before cooking the dumplings. If left-over roast beef is used, will it be necessary to brown ? Should the left-over gravy be added ? C. SERVE THE STEW WITH DUMPLINGS. Sift together one cup of flour, two teaspoons of baking- powder, and a quarter of a teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.