Ground Beef Stew (with optional (ha!) dumplings)
Servings:6
Ingredients:
1 lb ground beef
1 onion
1 ½ cups carrots
2 cups potatoes
1 (6 ounce) can tomato paste
4 cups beef broth (plus @ 3/4 c water)
>1 teaspoon garlic
1/2 tsp savory
1/2 tsp oregano
1/2 tsp marjoram
@ 1 T coriander
@ 1 T Mrs. Dash
salt/pepper to taste
Directions:
1. Brown beef.
2. Add broth, potatoes, onions, carrots, seasonings, and tomato paste in water.
3. Boil until vegetables are fully cooked (which turns out to be just about 20 minutes, which is perfect for dumplings!).
Fluffy Dumplings
Yield: 8 dumplings
Ingredients:
2 cups bob's red mill gluten-free all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup shortening
1 cup rice milk
Directions:
1 Mix dry ingredients together in large bowl.
2 Cut in Shortening until mixture resembles coarse cornmeal or crumbs.
3 Lightly mix in milk to make a soft dough; Stir as little as possible.
4 Drop big plops of dough on top of stew. Simmer ten minutes uncovered;
5 then cover tightly and simmer 10 minutes longer.
GK's notes: I have to admit, I was a bit dubious about these dumplings. I got the recipe from Food.com--actually, I got the precursor to this stew recipe from Food.com, and in the comments someone made the suggestion to use this dumpling recipe also from food.com. She said she made them gluten-free, so I thought well, at least I can try it. They turned out SO GREAT! I couldn't believe how light and fluffy they turned out! I was afraid the gluten-free dough would just fall apart in the broth, but it totally works! The dumplings really, really made this dish. The stew was a pretty standard beef stew, which was what I was in the mood for, so it was plenty fine, but the dumplings were just so yummy!
