Ingredient: lean beef, cubed

Dumplings mean different things to different people. Wrap veggies, meat, seafood in dough or just leave them plain …. bake, boil or fry them. Dumplings are what your mother made and that is what you love and consider true comfort food.

The other thing that makes them amazing is that they aren’t necessities …. just pure culinary luxury, there to just enhance the meal.

The dough for most dumplings, has always been based either on cereals such as oats, wheat, corn, etc. or on one of the vegetables from which bread dough can be made from, like potatoes.

Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed. I recall my mother making a big cast iron pan full of dumplings for us on her bread baking day. Its strange how a little ball of dough can evoke such a wonderful memory.

Being a lover of ‘all things corn‘, I decided to make some cornmeal dumplings for our beef stew today. Their still ‘dumplings’, right!!

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Beef Stew w/ Cornmeal Dumplings

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Rating: 5
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Course

Main Dish

Cuisine

American, German

Keyword

beef stew w/ cornmeal dumplings

Servings

SERVINGS MetricUS Imperial

Ingredients

Beef Stew

• 900 grams lean beef, cubed
• 4 tsp oil, divided
• 2 cups onion, chopped
• 2-3 tsp garlic, minced
• 1 tsp EACH ground cumin, coriander, ground ginger, dried crushed red pepper flakes If you don't care for these use other choices such as thyme, rosemary or marjoram instead.
• 1 1/2 cups beef broth
• 1/3 cup flour
• 1 cup carrots, chopped
• 3/4 cup celery, chopped
• 1/4 tsp salt

Cornmeal Dumplings

• 1 1/2 cups cornmeal
• 1 cup self-raising flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/4 cups sour cream or plain yogurt
• 2 eggs
• 2 Tbsp oil
• 1/2 cup cheddar cheese
• 1/2 cup green onion, chopped

Course Main Dish Cuisine American, German Keyword beef stew w/ cornmeal dumplings Servings SERVINGS MetricUS Imperial Ingredients Beef Stew 900 grams lean beef, cubed 4 tsp oil, divided 2 cups onion, chopped 2-3 tsp garlic, minced 1 tsp EACH ground cumin, coriander, ground ginger, dried crushed red pepper flakes If you don't care for these use other choices such as thyme, rosemary or marjoram instead. 1 1/2 cups beef broth 1/3 cup flour 1 cup carrots, chopped 3/4 cup celery, chopped 1/4 tsp salt Cornmeal Dumplings 1 1/2 cups cornmeal 1 cup self-raising flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 1/4 cups sour cream or plain yogurt 2 eggs 2 Tbsp oil 1/2 cup cheddar cheese 1/2 cup green onion, chopped

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Beef Stew

1. In a large saucepan, heat 2 tsp oil. Stir fry beef in 2 batches until browned. Transfer to Dutch oven pot, cover & keep warm.
2. Heat remaining 2 tsp oil in saucepan, add onion & garlic; cook until tender crisp & browned. Add spices; heat & stir for 1-2 minutes.
3. Add flour & 1/2 cup beef broth to onion mixture; stir for a few minutes to blend. Add beef, remaining broth, carrot, celery & salt. Bring to a boil, reduce heat to simmer, cover & cook about 30-40 minutes, until beef is tender.

Cornmeal Dumplings

1. While your stew simmers, combine cornmeal, flour, baking powder, baking soda, salt, cheese & green onion in a mixing bowl & set aside. In another bowl whisk the yogurt, eggs, oil.
2. Preheat oven to 350 F. When stew meat is tender, combine wet dumpling ingredients with dry ingredients, stirring batter until blended. (If you wish, you can transfer tender stew into individual ramekins or a casserole dish at this point).
3. Roughly drop scoops of the cornmeal batter onto each filled ramekin (or casserole). Place them onto a baking tray & cook in the oven for about 20 minutes or until dumplings test done.