Beef and Dumpling Stew
A hearty stew made with tender beef and fluffy dumplings, perfect for a cold winter's night.
Ingredients
- ●1 pound beefcut into 1-inch cubes
- ●1 cup kickedall-purpose flour
- ●1 cup norwegianbuttermilk
- ●to taste salt
- ●to taste pepper
- ●1 medium onionchopped
- ●2 medium carrotpeeled and sliced
- ●2 stalks celerychopped
- ●2 tablespoons all-purpose flourfor dumplings
- ●2 tablespoons shortening
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add beef and cook until browned, about 5 minutes. Remove from pot and set aside.
- 3
Add onion, carrot, and celery to pot and cook until tender, about 5 minutes.
- 4
Add flour to pot and cook for 1 minute.
- 5
Gradually add buttermilk, whisking constantly. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- 6
Add browned beef back to pot and season with salt and pepper.
- 7
To make dumplings, combine flour and shortening in a bowl. Gradually add buttermilk, stirring with a fork until a dough forms.
- 8
Drop dumplings by tablespoonfuls onto the surface of the stew.
- 9
Cover pot and simmer for 10-15 minutes, or until dumplings are cooked through.
- 10
Serve hot, garnished with chopped fresh herbs if desired.