Kentucky Fried Chicken and Beef Stew

One bit of information I forgot to pass along is that Sunday was the birthday of Colonel Harland Sanders (1890-1980) who began his Kentucky Fried Chicken operation in the early 1950s while living on monthly $105 Social Security checks. He is a hero to all us entrepreneurial geezers.

Now onto that beef stew. This was NOT the one I have posted on the site, as that uses a overnight marinade, etc. This is for days when you want a quicker beef stew, but one that still has a hearty flavor.

2 pounds of stewing beef
1 package whole baby Portobello (or Crimini) mushrooms
2 Idaho potatoes
2 parsnips
Handful of baby carrots
Pearl Onions (Used fresh, but should have gotten frozen, as about half in the bag were no good)
Frozen peas (optional when Carla's around)
5 cups of beef stock
1 cup red wine (I used Merlot)
5 sprigs of fresh thyme
1 sprig of rosemary
3 Bay leaves

Cut the stewing beef into about 1 inch squares. Season with House seasoning (Salt, pepper and garlic powder) and let them set a bit while you assemble dredging station: Flour in a shallow dish or pan and a rack on a cookie tray. Coat the stew meat with the flour and place each piece on rack (this allows excess flour to fall off, and the wait lets the flour adhere better).

Use a cast iron frying pan and some oil (I used lard - it's a pork fat thing). Put some oil in a big pot with a cover and keep it on low on another burner. Start browning the meat a few pieces at a time. When all sides are browned, transfer to the big pot. Keep going until all the meat is done.

Then add the five cups of beef broth and the one cup of wine. Add in the bay leafs and the fresh herbs (I tie them with some string so they are easier to fish out later). Turn up the heat until it boils, then cook uncovered for about 15 minutes (until it thickens a bit). Then turn to simmer, cover the pot and cook for about two hours.

About 20 minutes before its ready, peel the potatoes and parsnips then cut them up (potatoes about the same size as the meat, and parsnips in 1/8 inch slices). Use a moist paper towel to rub off the dirt from the mushrooms and take off the stems if woody. If any are noticeably bigger, cut them in half. Add all these, along with the pearl onions, baby carrots (and peas, if you are using them) to the pot. Bring back up to a boil, then down to a simmer and cover again. Check in about 20 minutes to see if the potatoes are fork tender.

Meanwhile, make the dumpling mix:

3 tablespoons cold butter, cut into pea-sized chunks
1 cup flour
1 teaspoon baking powder
1/4 to 1/2 cup milk

Cut butter into dry ingredients until is resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.

When vegetable are done, take out the herbs and bay leafs, and taste. Add salt and pepper as needed. Then bring back to a boil, then turn back back to simmer and add the dumpling mixture. Drop by tablespoonfuls onto the simmering stew, making sure the dumplings are in contact with the liquid. Leave an inch or so between dumplings as they will expand. Cover and steam 10-15 minutes, or until dry to the touch and cooked through.

Then, enjoy!