Beef Stew and Dumplings

Stew Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless chuck roast (my preference) or beef stew meat, cut into 1-inch cubes
• 1/4 cup flour
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1 tablespoon plus 2 teaspoons chopped garlic
• 1 cup dry red wine (burgundy - cheap is fine) reserved from making marinade
• 3 cups beef stock (NOT beef broth!)
• 2 large Idaho potatoes (or the equivalent amount of smaller redskin or white potatoes), peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch pieces (or a handful of those pre-washed, pre-peeled "baby carrots" cut in half)
• 1 cup sliced fresh mushrooms
• 1/2 cup frozen peas (unless Carla's coming to dinner!)
• 1/4 cup fresh chopped parsley

Bouquet garnis Ingredients

• 6 sprigs fresh parsley
• 6 springs fresh thyme
• 2 bay leaves

Marinade Ingredients

• 1 cup chopped red onion (about half a good sized red onion)
• 8 springs of fresh thyme
• 4 cloves of garlic, peeled and smashed
• 1 orange peel, cut in large strips (I have to throw away the orange, but somebody could eat it!)
• a few whole cloves
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 1 bottle dry red wine (burgundy - cheap is fine) reserve one cup for stew

Dumpling Ingredients

• 2 cup flour
• 4 teaspoons baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• About 1 scant cup milk

Directions

To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for a minimum of 4 hours or overnight. Shake occasionally.

Remove beef from the marinade and blot dry on paper towels. (a big mess!) Also retain the carrots. In a large skillet, over medium heat, add the vegetable oil. Toss the beef chunks about 5 at a time in a large baggie with the flour, some kosher salt and pepper until completely coated. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Using a slotted spoon, remove the meat, add another batch until everything is cooked and removed.

Add the onions, celery and 1 tablespoon of garlic and continue to cook about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the wine, scraping the browned particles away from the pan.

Replace the meat. Add the beef stock, potatoes and carrots. Using a piece of kitchen twine, tie together the parsley, thyme and bay leaves and add the bundle to the pot. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender, stirring occasionally.

Make dumplings by whisking together dry ingredients, and then adding just enough milk until mixture is thin enough to pick up with a wet teaspoon, but still stays in a rounded mound.

Remove the herb bundle. Add the remaining 2 teaspoons of minced garlic, mushrooms, parsley and peas. Taste-test and re-season the stew at this point, if necessary.

Bring the stew back to a boil, stirring to avoid sticking. Drop spoonfuls of dumpling batter on top, but not touching each other (gravy should be low enough that the batter is touching the vegetables). Turn burner to simmer and cook uncovered 10 minutes, then cover and cook 10 minutes more.