Brown Beef Stew with Dumplings
Use Bony End Shoulder (10) or Veiny Piece (lower 3)
- 2 pounds uncooked beef cut in inch cubes
- 2 tablespoonfuls flour
- 1 teaspoonful kitchen bouquet
- 1 small carrot cut in dice
- ¼ teaspoonful pepper
- 1 teaspoonful salt
- 2 ounces of suet
- 2 cupfuls Swift's Beef Extract or of stock
- 1 onion
- 1 bay-leaf
Roll the meat cubes in one tablespoonful of the flour. Put suet in frying-pan and shake over fire until melted. Remove the crackling, put in the meat cubes and turn till they are slightly browned on all sides. Remove the meat.
Into the fat in the pan stir the second tablespoonful of flour; mix and add gradually the stock, stirring all the while so there will be no lumps. When smooth, return the meat to the pan, add the vegetables and seasonings. Cover the pan, draw to the back of the coal range, or reduce the flame of the gas so that the stew will not boil, and let it simmer for one and one-half hours.
Ten minutes before serving make the
Dumplings
- 2 cupfuls flour
- 1 rounding teaspoonful baking-powder
- ½ level teaspoonful salt
- ⅔ cupful milk
Sift flour, baking-powder, and salt together. Add the milk. Take to fire and drop the mixture by spoonfuls all over the stew. Cover and cook slowly for ten minutes without once removing the cover.
To serve, lift the dumplings carefully and lay around the edge of the platter; place stew in the center, and over it pour the sauce.