Recipe: Hearty Beef Stew and Dumplings (serves 24)

HEARTY BEEF STEW AND DUMPLINGS
Makes 24 servings

1/2 cup vegetable oil
6 pounds Beef for Stewing, cubed 1 inch
6 ounces all-purpose flour
2 tablespoons dried thyme
6 whole bay leaves
2 teaspoons salt
1 tablespoon freshly ground black pepper
18 cups beef broth
1 1/2 cups dry red wine
3 ounces beef base
3 tablespoons browning and seasoning sauce
2 1/4 pounds carrots, peeled and cut into 1-inch chunks
2 1/4 pounds onions, cut into 1-inch chunks
2 1/4 pounds potatoes, unpeeled, cut into 1-inch chunks
21 ounces celery, cut into 1-inch chunks
2 1/4 pounds frozen peas, thawed
48 Dumplings (recipe follows)
parsley, chopped (as needed)

1. Heat oil in large braising pan over medium-high heat. Add beef; saut , stirring occasionally, until browned on all sides.

2. Sprinkle flour, thyme, bay leaves, salt and black pepper over beef; cook, stirring, 4 minutes.

3. Add broth, wine, beef base and browning and seasoning sauce; bring to boil. Reduce heat; cover and simmer, stirring occasionally, 1-1/2 hours or until beef is tender.

4. Add carrots, onions, potatoes, and celery; bring to boil. Reduce heat; cover and simmer, stirring occasionally, 30 to 45 minutes or until vegetables are tender and gravy is slightly thickened. Remove bay leaves; keep hot.

5. For each serving: Portion 1 1/2 cups beef stew into individual ovenproof au gratin dish; stir in 1 1/2 ounces peas. Top with 1 or 2 dumplings. Cover with aluminum foil; heat in 400 degree F oven about 10 minutes or until hot.

6. Garnish with parsley before serving.

DUMPLINGS
(Makes 48 dumplings)

2 1/3 pounds buttermilk baking mix
1 7/8 cups milk

Combine buttermilk baking mix and milk in large bowl. Portion into forty-eight (1 1/2 ounce) dumplings. Steam dumplings on greased inverted perforated pan about 10 minutes or until cooked through. Remove from pan; cover and reserve.

Source: National Cattlemen's Beef Association

Hi Ros,

Here's a recipe for you to work with. Of course, you can substitute lamb for the beef if you'd like. If you don't want to use red wine, you can substitute it with water (or additional beef broth if it isn't too salty).

I hope that's a help,

Betsy