Oven Beef Stew with Dumplings

I found this recipe among some unpublished posts. It seems fitting for this time of year.


I usually make "stew" by cleaning out the fridge and throwing whatever compatible leftovers I find into a pot. The stew I made today was more "structured", I guess, although I did use up the last of some produce that has been hanging around in the fridge for a week or so.

This method involves slow-cooking in the oven, so don't worry about using a cheaper, tougher cut of beef. It will be tender by the time the stew is done.


Annie's Oven Beef Stew with Dumplings

Stew:
1 pound beef, any cut, cut into 3/4-inch cubes
Granulated garlic
Thyme leaves
Seasoned salt
1 cup chopped celery (about 3 large ribs)
1 cup chopped onion (1 large)
1 cup chopped carrots (about 3 medium)
2-3 cups chopped potatoes (about 4 large)
1 packet instant brown gravy mix
1 cup water
3 cups beef stock, consomme or reconstituted bouillon (I used consomme for the intense flavor)
1/2 cup tomato juice or tomato sauce, if desired

Dumplings:
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons oil or melted butter
1 egg
1/3 cup milk

Heat oven to 375°F. Spray a stainless steel skillet or other oven-safe dish with non-stick spray.

Sprinkle granulated garlic, thyme leaves and seasoned salt into bottom of pan. Add beef cubes. Sprinkle more of the same seasonings over the beef cubes. Roast in oven, uncovered, for as long as it takes for you to chop the veggies and mix the broth, or about 20 minutes.

Chop all veggies into about 3/4-inch cubes. Peeling the potatoes and carrots is optional. If they are in great condition, it's more nutritious to leave the peels on, but today I had to peel mine.

Throw all the veggie peels, celery leaves and onion skins in your compost bucket.

In a large bowl, whisk contents of gravy packet with 1 cup water. Add 3 cups of beef broth, bouillon or consomme.

After roasting for 20 minutes, remove beef from oven. Reduce oven temperature to 300°F.

Add veggies to the pan. If you happen to find 1/2 cup of tomato juice lurking in the back of your fridge, pour that in, too. Then add the quart of beef gravy and broth mixture.

Dig around your lid box and find the appropriate lid for the pan. Or cover it with foil if that's easier.

Put the pan back in the oven. Be careful...it's still hot and a lot heavier now. Let stew simmer in the oven for 2-3 hours or until veggies and beef are fork-tender.

Check broth for thickness. If it's not thick enough, whisk in some butter and flour roux a little at at time until broth thickens. If it's too thick (but it won't be), add a little water.

For dumplings, combine flour, baking powder and salt in medium bowl. In another bowl, beat egg with milk and oil. Combine wet and dry ingredients just until combined. Spoon onto hot stew. Cover and return to 300° oven for 10 minutes.

Remove lid. Bake uncovered for an additional 10 minutes.

Makes 6-8 servings of stew with dumplings.