Michael "Dog3" Lonergan wrote on 21 Jan 2007 in rec.food.cooking

> I really didn't like the sounds of the meal I was going to make
> tonight. I went out to epicurious.com and found this. This is what
> I'll be making tonight. My variation us in parenthesis.
>
> BEEF STEW WITH HERBED DUMPLINGS
>
> For stew
> 4 pounds boneless beef chuck, cut into 1-inch cubes (I'll be using
> bottom round roast cut into cubes)
> 2 tablespoons peanut oil
> 4 thick-sliced bacon strips, chopped
> 3 cups finely chopped onions
> 3 garlic cloves, finely chopped
> 1 teaspoon dried thyme
> 1 bay leaf
> 5 1/2 cups canned beef broth (I have just enough beef stock thawing
> right now)
> 1 14 1/2-ounce can crushed tomatoes with added purée
>
> 6 medium carrots, peeled, cut diagonally into 1-inch pieces
> 3 medium rutabagas, peeled, cut into 3/4-inch pieces
>
> For dumplings
> 2/3 cup whole milk
> 2 large eggs
> 3 tablespoons minced chives
> 2 tablespoons minced fresh Italian parsley
> 1 1/2 cups unbleached all purpose flour
> 4 teaspoons baking powder
> § teaspoon salt
> 3 tablespoons cornstarch
>
>
> Make stew:
> Position rack in center of oven; preheat to 325°F. Pat beef dry.
> Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot
> over medium- high heat. Working in batches, cook beef until brown,
> stirring occasionally and scraping up browned bits, about 8 minutes.
> Transfer meat to bowl. Add bacon to same pot. Sauté until crisp,
> scraping up browned bits, about 5 minutes. Add onions, garlic, thyme
> and bay leaf. Cover and cook until onions are tender, stirring
> occasionally, about 10 minutes. Return beef and any accumulated juices
> to pot. Add 5 cups canned beef broth and crushed tomatoes with purée.
> Cover and bring to simmer.
>
> Transfer pot to oven. Bake until beef is just tender, stirring
> occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake
> until vegetables are crisp-tender, about 30 minutes. Uncover; bake
> until beef is very tender, about 25 minutes.
>
> Meanwhile, prepare dumplings:
> Whisk milk and eggs in medium bowl to blend. Stir in chives and
> parsley. Let stand at room temperature 30 minutes. Sift flour, baking
> powder and salt into large bowl. Add milk mixture. Stir just until
> blended.
>
> Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl
> to blend. Bring stew to simmer over medium heat. Gradually stir
> cornstarch mixture into stew. Return stew to simmer, stirring until
> sauce thickens.
>
> Spoon dumpling batter in 12 dollops atop simmering stew. Cover
> tightly; simmer until dumplings are puffed and tester inserted into
> center of dumplings comes out clean, about 15 minutes.
>
> Serve stew with dumplings.
>
> Serves 6.
> Bon Appétit
> March 1999
>
>
> Michael

how did it thicken? I saw no mention of flour in the stew recipe...only
the dumplings.

Michael "Dog3" Lonergan wrote on 21 Jan 2007 in rec.food.cooking

> >>
> >> Whisk remaining 1/2 cup canned beef broth and cornstarch in small
> >> bowl to blend. Bring stew to simmer over medium heat. Gradually
> >> stir cornstarch mixture into stew. Return stew to simmer, stirring
> >> until sauce thickens.
> >
> > how did it thicken? I saw no mention of flour in the stew
> > recipe...only the dumplings.
>
> See above. I have not added it yet, the stew is still simmering and I
> have to make the dumplings.
>
> Michael

OOOPs!!