This week's featured recipe and tips by:

Terra Stoich


Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Garlic mashed potatoes and the rest of that bottle of red wine you used in the stew.

If you prefer to make this dish without alcohol, you can substitute beef stock for the wine in the recipe.

If you prefer your veggies on the firm side, you can add them to the stew half way through cooking.

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Beef Stew with Herbed Dumplings

Ingredients

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  • 2 pounds beef stew meat
  • 1/4 cup flour
  • Olive oil
  • 3 large carrots, cut into 1/2-inch pieces
  • 2 ribs celery, diced
  • 1 large red onion, diced
  • 3/4 cup red wine
  • 1 teaspoon dried thyme
  • 2 teaspoons whole grain mustard
  • Salt and freshly ground black pepper
  • Dumplings:
  • 1 1/2 cups baking mix (such as Bisquick®)
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon dried rosemary
  • 1/2 cup milk

Directions

Combine beef and flour in a mixing bowl. Season with salt and pepper. Toss to combine, shaking off excess flour. Heat a large heavy-bottomed soup pot or Dutch oven over medium-high heat and generously coat with oil. Working in batches, brown meat. When all meat is browned, add wine to pan and bring to a boil, scraping up browned bits from bottom. Add remaining stew ingredients. Season with salt and pepper. Cover and simmer about 90 minutes, or until beef is tender.

Combine dumpling ingredients and stir together with a fork. Drop by spoonfuls into stew. Do not stir. Cover and simmer 25-35 minutes longer, or until dumplings are cooked through.

Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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