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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.). | 2. Add 5 cups hot water, 1/2 teaspoon salt and the black pepper. | 3. Heat to boiling; reduce heat. | 4. Cover and simmer until beef is almost tender, 45 minutes to 1 hour. | 5. Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves. | 6. Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes. | 7. Prepare dough (see below) for Dumplings; set aside. | 8. Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew. | 9. Heat to boiling, stirring constantly. | 10. Boil and stir 1 minute; reduce heat. | 11. Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed. | 12. DUMPLINGS: | 13. In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs. | 14. Stir in milk. | 15. Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid). | 16. Cook uncovered 15 minutes. | 17. Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry! | 18. Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	2 -3		boneless cut	0.0	0.0	0.0	0.0
shortening	1	tablespoon		113.152	0.0	0.0	12.8
hot water	5	cups		0.0	0.0	0.0	0.0
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
potato	2		scrubbed unpeeled cut	-	-	-	-
turnip	1		cut	34.16	7.8446	1.0979999999999999	0.122
rutabaga	1		cut	142.82	33.2732	4.1688	0.6176
carrot	6		cut	150.06	35.0628	3.4038	0.8784
green bell pepper	1		cut	-	-	-	-
green bean	1 -2		snipped trimmed	0.0	0.0	0.0	0.0
celery leaf	3	stalks	cut	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
browning sauce	1	teaspoon		-	-	-	-
beef bouillon cube	1			-	-	-	-
bay leaf	2			-	-	-	-
cold water	1	cup		0.0	0.0	0.0	0.0
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
shortening	6	tablespoons		113.152	0.0	0.0	12.8
purpose flour	3	cups		-	-	-	-
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
salt	1	teaspoon		-	-	-	-
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
herb	1/4	cup	snipped thyme	-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.