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Irish Beef Stew & B’s Special Dumplings

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 Irish Beef Stew & B’s Special Dumplings
Recipe for the Week of March 14-18, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion. **
Course Main Dish
Cuisine Irish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 6 servings
Ingredients
FOR THE STEW
  • 6 ounces bacon diced
  • 2 pounds beef chuck small pieces of cubed chuck
  • 3 tablespoons all purpose flour
  • 2 yellow onions chopped
  • 3 cloves garlic minced
  • 4 in Yukon Gold Potatoes cut1-inch pieces
  • 2 in Carrots chopped1/2-inch pieces
  • 2 in ribs celery chopped1/2-inch pieces
  • 1 parsnip chopped into 1/2-inch pieces
  • 2 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup Tomato Paste
  • 8 Button Mushrooms sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon Salt
  • 2 tablespoon pepper
  • ¼ bunch Fresh Parsley roughly chopped for garnish
CORNEMAL DUMPLINGS
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 2 tablespoons butter melted
  • 2 tablespoons butter melted
Course Main Dish
Cuisine Irish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 6 servings
Ingredients
FOR THE STEW
  • 6 ounces bacon diced
  • 2 pounds beef chuck small pieces of cubed chuck
  • 3 tablespoons all purpose flour
  • 2 yellow onions chopped
  • 3 cloves garlic minced
  • 4 in Yukon Gold Potatoes cut1-inch pieces
  • 2 in Carrots chopped1/2-inch pieces
  • 2 in ribs celery chopped1/2-inch pieces
  • 1 parsnip chopped into 1/2-inch pieces
  • 2 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup Tomato Paste
  • 8 Button Mushrooms sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon Salt
  • 2 tablespoon pepper
  • ¼ bunch Fresh Parsley roughly chopped for garnish
CORNEMAL DUMPLINGS
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 2 tablespoons butter melted
  • 2 tablespoons butter melted
Instructions
PREPPING THE BEEF
  1. Cut the beef across the grain into into 1/2-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
STARTING THE STEW
  1. Try the bacon in a heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
  2. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
FINSIHING THE STEW
  1. Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. Add stock a little at a time and deglaze. Bring it to a boil. Reduce the heat to low, cover and simmer as long as possible. Add salt and pepper to taste.
CORNMEAL DUMPLINGS
  1. Mix wet ingredients in a bowl and then add dry half at a time and folding. Then using a spoon drop 1-inch pieces into stew and cover with pot and let cook 15-20 mins before serving. Top with parsley.