Hearty Beef Stew Dumplings
- 1 teaspoon extra virgin olive oil
- 1 onion coarsely chopped
- 2 pounds cubed beef stew meat
- 2 teaspoons steak seasoning
- 2 stalks celery, each cut into 4 pieces
- 2 cups water
- 1 small turnip peeled and quartered
- 4 carrots peeled and quartered
- 7 potatoes peeled and quartered
Making the dumplings
- 2 cups Flour
- 2 teaspoons baking powder
- ¾ tablespoons shortening
- ¾ cup milk
- Add all ingredients together
Directions prepare for 30min, cook 3hr and 10 min and 3hr 40min
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavour from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.