Season and sear meat until brown on both sides. Remove from pot and set aside.
- 1 kg (2.2 #) beef shin (another name for beef shank. I couldn't find a whole one, so I got one package of bones and 2 # of stew beef)
- salt and pepper
- canola oil (I think you could get by using very little or even none)
Fry (in same pan) until soft and fragrant:
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 carrots, peeled and chopped
Add and fry 30 seconds:
- 2 cloves garlic, sliced thin
Add and allow to come up to a simmer:
- 14 oz chopped tomato (I used no salt added)
- 1 T tomato paste (I use the tube of super-concentrated)
- 2 t sugar
- 2 T soy sauce
- 1 c red wine (I used cabernet)
Return beef to pot.
Add and turn heat down. Cover with a lid and simmer 2 hours.
- 2 c beef stock (I used low sodium)
- 1 bay leaf
- 5 sprigs fresh thyme
Add and cook, uncovered 10 minutes. Adjust seasonings to taste (I didn't have to add any additional salt or pepper)
- 8 oz baby bella mushrooms, quartered
Now, to make the dumplings. Mine totally fell apart but worked well to thicken the stew.
Pulse in food processor:
- 1/2 c butter
- 1 c flour
- 1 t baking powder
- 1/2 t salt
- 1/2 c parmesan cheese
Pour in processor, while running, until mixture turns into a ball:
- 100 ml (3.4 oz) milk
Form dough into balls a little smaller than golf balls. Drop into stew, cover with lid and steam 10 minutes.
No idea why I didn't take a picture when it was all done. Just let me say...the smell in my house was intoxicating! So delicious!!
Adapted from Beef shin stew with parmesan dumplings by simply-delicious-food.com
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