French-Style Beef Stew with Dumplings

January 9, 2014
French-Style Beef Stew with Dumplings

Author Notes:

This recipe is a favorite inspired by an old cookbook of my Mother's that didn't survive our many moves as a military family. Mom made some changes and I added my own touch but the flavor stays true to the original.


Serves: 4


The Stew

  • 2 pounds chuck, cut into cubes
  • 4 grated carrots
  • 1/4 cup chopped onions
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup beef broth
  • 1 cup Burgundy wine
  • 1 fresh bay leaf
  • 1/4 cup soy milk
  • 2 tablespoons extra virgin olive oil
  • 1 handful chopped Italian parsley

The Dumplings

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup minced Italian parsley
  • 6 tablespoons boiling water
  • 1 1/2 tablespoons melted margarine
In This Recipe


The Stew

  1. Heat oil in a Dutch oven and brown the carrots, onions, and meat over medium heat.
  2. Sprinkle with the flour and spices.
  3. Add the broth, wine and bay leaf.
  4. Cover and cook 1 hour over low heat until meat is tender.
  5. Prepare dumplings.

The Dumplings

  1. Mix flour, baking powder, salt, marjoram and nutmeg in a bowl.
  2. Stir in parsley, boiling water and melted margarine until well blended.
  3. When beef is done, stir in the soy milk, bring to a boil and drop in the dumpling batter by the teaspoonsful.
  4. Cover and cook 15 minutes over low heat.
  5. Serve, garnishing with chopped parsley.

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