I think I would be lost without my Dutch-oven.
It is such a wonderful way to make a meal and just have it warm and ready on the stove.
This beef stew works perfectly in my well-used pot and is comfort food at its best.
You will love the delicious addition of light and airy dumplings on top.
This is definitely a whole meal in one, but a light vegetable side is complimentary.
It's a hearty meal and my boys like to go back for seconds and thirds :).
Old-Fashioned Beef Stew and Dumplings
1 1/2 lbs. stew beef
1 TBS. butter
1/4 cup all purpose flour
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. pepper
1 tsp. minced garlic
1 onion, peeled and diced
1 cup chopped celery
3 medium carrots, peeled and chopped
3 large potatoes, peeled and cubed
2 cups all purpose flour
1 TBS. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 egg, beaten
3 TBS. butter, melted
2/3 cup buttermilk
In a bowl combine flour, salt, basil, thyme, and pepper.
Dredge the meat in flour mixture.
Meanwhile, melt 1 TBS. butter in the bottom of a Dutch oven and brown the meat, stirring constantly.
Add enough boiling water to cover the meat and simmer for about 2 1/2 hours.
About 1 hour before serving, add vegetables and garlic.
Add dumplings on top about 15 minutes before serving.
Cover the pot tightly after adding the dough and do not open until 15 minutes has passed.
They will be a light golden color and flaky.
To make dumplings...
In a large bowl, sift flour with baking powder, salt, and baking soda.
Make a well in the middle of the mixture to pour the wet ingredients in.
In a small bowl, whisk egg, butter, and buttermilk.
Pour into the well and stir just enough to form a really heavy batter.
Don't over mix!
Drop by 1/4 cupfuls into hot stew 15 minutes before serving.
Keep covered until 15 minutes has passed!