Beef Stew with Parsley Dumplings

Name: Beef Stew with Parsley Dumplings
Yield: Serves 4 to 6
Ingredients: 3½ pounds stewing beef; flour; ¼ pint milk; salt and freshly ground black pepper; 2 tablespoons butter; 2 tablespoons finely chopped parsley; 1 egg, beaten; ½ teaspoon salt; 1 tablespoon cornflour, dissolved in a little stock; ¼ pound sifted plain flour; 2 level teaspoons baking powder; 2 tablespoons olive oil; 2 tablespoons butter or lard; 1 pint hot water, or stock made with 1 beef cube; 12 small carrots; 12 button onions

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

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

Main course
Stew

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