Friday, November 14, 2014

In the Kitchen with Jason (and David): Beef Stew with Dumplings

Interestingly enough this recipe made more of a beef soup with dumplings than a beef stew with dumplings. This was not a problem for me, as I enjoyed every bite of it.

See the slight resemblance to soup? Doesn't matter though as it was still delicious.

  • 2 Tbsp EVOO
  • 1 cup flour
  • 3 lbs beef roast, cut into bite sized pieces
  • 1 onion, chopped
  • 1 lb potatoes, peeled and chopped
  • 2 carrots, chopped
  • 1 15oz can of tomato sauce
  • 5 cups beef stock
  • 1/3 cup dry red wine
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups frozen peas
  • 2 1/2 cups Bisquick
  • 2/3 cups milk
  • 1/2 cup fresh parsley, chopped
  • Heat the EVOO in a Dutch oven over medium heat.
  • Put the flour in a shallow bowl.
  • Dredge the chopped roast through the flour.
  • Add the meat to the dutch oven and cook for 12 to 15 minutes.
    • If all the meat will not fit in one layer at the bottom of the dutch oven, cook it in multiple batches.
  • With all the meat in the dutch oven, add the onions, potatoes, carrots, tomato sauce, 1 1/2 cups water, beef stock, red wine, salt, and pepper.
  • Bring to a boil and then reduce the heat to low, cover, and cook for 2 hours.
  • Stir in the peas.
  • Stir the Bisquick and milk together in a bowl until well combined.
  • Drop heaping tablespoons of the Bisquick mix into the pot.
  • Cook uncovered for 10 minutes, then cover and cook for another 10 minutes.
  • Garnish with the parsley when serving.
The biscuits may take longer to cook... just a warning.

Please enjoy!

-Chef Jason

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