Cornmeal Dumplings

There is something about a good stew that just cries out for dumplings.  A dumpling is basically a cooked ball of dough.  However, to state it in those simple terms really doesn't do it justice.  Filled, unfilled, sweet, spicy, baked, boiled, or fried -- dumplings can be found in nearly every culture's cuisine.  I confess, I'm not an inspired dumpling-maker and tend to keep things on the simple side.  For me, a good dumpling is boiled, is fairly light in texture, and has a taste the complements the main dish but does not overpower it.

These cornmeal dumplings are a delicious add-in to any form of beef stew.

CORNMEAL DUMPLINGS
Printable version of this recipe

1/2 c. all-purpose flour
1/3 c. cornmeal
2 T grated cheese (Parmesan, Cheddar, or Monterey Jack are delicious)
1 t baking powder
1/4 t salt
1 egg, lightly beaten
2 T milk
2 T vegetable oil
Paprika

Optional:  1 T snipped fresh Italian flat-leaf parsley

DIRECTIONS

Shortly before serving a soup or stew, stir together flour, cornmeal, cheese, baking powder, salt, and parsley (if desired) in a medium bowl.  In a second, small bowl combine the egg, milk, and oil.  Stir the egg mixture into the flour mixture until just combined.

For best results, the soup/stew should be on high heat, near boiling.  Drop dumpling dough by tablespoons on top of the soup/stew; sprinkle with paprika.  Cover and cook for 10 minutes.  Do not lift the lid!  Resist temptation!  If your soup/stew was at a near-boil when you dropped the dough in, 10 minutes should be perfect.  If not, it may take a minute or two longer.  At the end of 10 minutes, you may sneak a look.  Edges of the dumplings will appear soft, but that is due to the liquid they've been swimming in.  The center of the dumpling should appear cooked and firm.  Serve as the centerpiece of a heaping bowl of stew.

Makes 6 dumplings.  Recipe doubles well.

Note:  if dumpling appearance is important to you, you may cook the dumplings separately in a clear chicken or vegetable broth and add them to the soup at serving time.   Dumplings cooked in a dark stew will have edges that appear dark brown in color, which isn't the prettiest (see above).  

Original dumpling recipe from Skinny Slow Cooker from Better Homes and Gardens

Hearty Beef Stew

Beef stew made from leftovers may sound bland and unappetizing, but I assure you, this beef stew is anything but that.  With the remaining gravy and garlic cloves from Garlic Roast Beef with Mushroom Gravy as a base and surplus Pan-Roasted Harvest Vegetables,  you've got the start of a beautiful friendship.  It's so appetizing that I'd make it on its own if I could.

HEARTY BEEF STEW
Printable version of this recipe

Leftover roast beef
Leftover mushroom gravy
Leftover roasted vegetables
Water
Seasoning:  1 beef stew seasoning packet or 1 onion soup mix packet

DIRECTIONS

Chop or shred remaining roast beef into small, bite-sized pieces.  Smoosh any garlic you might find into a paste and leave on the roast beef.  Pick through the roasted vegetables, discarding any Brussels sprouts you might find.  (Once they've been roasted, they'll turn the stew bitter if used again.)  Chop into smaller pieces, if necessary.  You should end up with about 3 cups of leftover vegetables, although  more is just fine.  Place all in a large stockpot and pour leftover gravy on top.  Stir thoroughly to coat with gravy.

Add water as necessary to produce a stew-like consistency.  I find that it usually takes around 3-5 cups of water.  Heat to a simmer and taste.  You'll probably find that the stew has hints of flavor but tastes quite thin.  I've had great luck stirring in one pre-made beef stew seasoning packet at this point.  A packet of onion or onion-mushroom soup mix would also be very good.

Simmer gently for 30 minutes.

Note:  Dumplings are a fine complement to this stew.  If you wish to add them, bring your stew just to the boiling point and then drop the dumpling dough into the stew.  Cover and simmer until dumplings are light and fluffy, usually around 10 minutes.  Dumpling-making ... truthfully, that's a whole 'nuther post.  Stay tuned.

Garlic Roast Beef with Mushroom Gravy

Take a great cut of beef, pack it full of garlic, dump in a bottle of your favorite beer, use the pan juices to make gravy ... and you've got a recipe that even a vampire could love.   The only thing better than the way it tasted was the way it made the house smell .  Beefy.  Garlicky.  Beery.  If I could have eaten the air, I would have.  Best of all, the leftovers can be repurposed into the world's easiest and most delicious beef stew (stay tuned for that recipe later in the week!)



GARLIC ROAST BEEF WITH MUSHROOM GRAVY
Printable version of this recipe


1 (2.5 to 3-lb) eye of round roast  (Note:  I prefer the leaner cuts, but a chuck roast would also work.)
1 head of garlic, with cloves separated, peeled, and halved
1 T brown sugar
1 t. kosher salt
1/2 t. pepper
2 T olive oil
1 large sweet onion, peeled and cut into large chunks
1 (10.5 oz) can of condensed beef consomme, undiluted
2 T Worcestershire sauce
1 T spicy brown mustard
1 bay leaf
1 (12 oz) bottle of your favorite light or nonalcoholic beer (Stick with light or the beer will overwhelm the other flavors.  Amstel Light works nicely.)
A half-pound of mushrooms, sliced
1 t. dried thyme

DIRECTIONS

Prepare the roast by trimming it of any visible fat. Cut small slits in the roast with a sharp knife and stuff a garlic chunk in each one.  Mix together the brown sugar, salt, and pepper and rub over the surface of the roast.

Heat oil in a large Dutch oven and brown the roast on all sides.  Remove roast temporarily (I turn the lid upside down and set it there).  Add the consomme, onion, Worcestershire sauce, mustard, and bay leaf.  Combine well and replace the roast in the Dutch oven.

Sidebar:  if you need your oven for something else, I have found that this dish can be made in a slow cooker.  Make sure to brown it first for maximum flavor and color.   I have a slow cooker with an adjustable temperature, so I just crank it up to 350 and pretend like it's an oven.  Works just fine. 

Cover and bake roast at 350 degrees until the beef reaches the degree of doneness that you prefer (anywhere from 1-3/4 hours to 2-1/4 hours, depending upon the size of the roast.)  When done, remove the roast to a platter and keep warm.

Meanwhile, toss out the bay leaf and add mushrooms, beer, and thyme to the pan juices, stirring well.  (And while you're at it, open up a second bottle of beer.  Not for the roast, but for you.  You deserve it.)  Bring to a boil and allow the juices to reduce about halfway.  At this point, you need to make a decision:  gravy or au jus?  I prefer au jus, so I stop at this point and serve it as is.  However, if you'd rather have a gravy, mix up a slurry of 3 T cornstarch to 3 T cold water.  Add to pan juices, stirring constantly until thickened. Serve with the roast.

The perfect side dish?  Roasted vegetables (Coming next!)

After dinner is over, plates are empty, and compliments given, be sure to scrape up every single garlic clove, sliver of meat, and drop of gravy.  Save it all for the reincarnation of this roast as a beef stew.

Original recipe from Simple and Delicious by Taste of Home