Beef Stew with Parsley Dumplings

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • pounds stewing beef
  • flour
  • salt and freshly ground black pepper
  • 2

Method

Cut meat into 2-inch cubes. Dredge in flour seasoned to taste with salt and freshly ground black pepper. Heat fat and oil in a thick-bottomed heatproof casserole, and sauté meat until well browned on all sides. Add hot water or stock; cover casserole tightly and simmer gently for 1½ to 2 hours, or until beef is tender. About 30 minutes before the end of cooking time, add onions and carrots, and