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Ingredientes
- 2 Tbsp. Vegetable oil
- 2 lb Stew beef - cubed
- 1/3 c. All-purpose flour
- 2 c. Beef stock
- 1 c. Red wine
- 2 x 8 ounce. cans tomato sauce
- 1 Tbsp. Minced parsley
- 1/2 tsp Dry marjoram
- 1/2 tsp Dry thyme
- 1/2 tsp Dry rosemary
- 2 x Bay leaves
- 4 med Carrots - sliced
- 12 x Pearl onions - peeled
- 3/4 c. Water
- 1 Tbsp. Unsalted butter
- 1 tsp Sugar
- 1 3/4 c. All-purpose flour
- 1/3 c. Yellow cornmeal
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 3 Tbsp. Melted butter
- 2 Tbsp. Minced parsley
Direcciones
- Directions:For Stew - In a large cast iron skillet heat the vegetable oil over medium heat. Season beef cubes with salt and pepper and coat with flour. Shake off excess. Add in the beef to skillet and brown on all sides - approximately 8 min. Stir in the beef stock, red wine, tomato sauce, parsley, marjoram, thyme, rosemary and bay leaves. Bring to a simmer and reduce to low heat.
- Cover and simmer for 1 hour. In another large skillet, combine the carrots, onions, water, unsalted butter, and sugar. Broil to a boil over medium heat and cover. Cook for two min. Continue cooking till vegetables are tender and glazed. Stir glazed vegetables into stew. Cook till beef is just tender - about 15 min.
- For Dumplings: In a medium bowl, whisk the flour, cornmeal, baking pwdr and salt to combine. Make a well in the center and add in the lowfat milk and melted butter. Stir just to combine then add in the parsley. Drop the dumpling batter by Tbsp. on top of the simmering stew. Cover and cook till the dumplings are cooked through or possibly about 20 min.
