Who Dat Stew Burgundy Beef With Cornmeal Thyme Dumplings Recipes

WHO-DAT STEW (BURGUNDY BEEF) WITH CORNMEAL-THYME DUMPLINGS

Steps:

• For the Cornmeal-Thyme Dumplings:.
• Combine cornmeal, bread flour, baking powder, salt and thyme in a bowl until well blended. Add butter and milk, stirring to blend. Cook as directed in main recipe.
• For the Main Recipe:.
• Heat oil in a Dutch oven or deep skillet over high heat.
• Add beef and garlic. Sauté 5 to 7 minutes until beef is browned.
• Add broth, wine, tomato paste and thyme; bring to a boil.
• Cover, reduce heat, and simmer 11/2 hours or until steak is tender.
• Add potatoes and next five ingredients. Simmer, uncovered, 30 minutes or until vegetables are almost tender.
• Scoop dough for dumplings by rounded tablespoons on top of stew; cook over low heat, uncovered, 10 minutes.
• Cover and cook 18 to 20 minutes, until dumplings are done. (Avoid boiling mixture to prevent dumplings from falling apart.).

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS

Steps:

• FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
• In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
• Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
• Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
• FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
• Great American Cookbook.