Ingredients
3 1/2 lbs. Chuck Roast or Stew Meat
2 Tbsp.Olive Oil
2 tsp. Salt
1 1/2 tsp Pepper
1 Rutabaga – Medium size or ½ Large
1 Turnip – Medium size or 2 Small
2 Parsnips
1/2 small head Green Cabbage (about 1 1/3 lbs.)
4 Stalks celery
1 Large Yellow or White Onion
4 Carrots
10 small Red Potatoes
7 cups Beef Stock
2 cup water
2 tsp. dried Thyme
2 Bay Leaves
2 Eggs
1/2 cup Milk
1/2 tsp. Salt
2 tsp. chopped Parsley
1 1/2 cups Flour
1/2 tsp. Baking Powder
❃❃Serves 8 – 12❃❃
Preparation
Prepare meat by trimming fat, drying and cutting into bite size pieces. Salt with 1 tsp. of the salt and 1 tsp. of the pepper on both sides of meat.
Chop rutabaga, turnip, 2 carrots and parsnips into large pieces. Pulse in food processor until rough chopped. Remove to bowl and then chop cabbage, onion and celery into large pieces and add to food.
Browning Beef
Add 2 Tbsp. oil to a Dutch oven over high heat. Add meat in a single layer, don’t over crowd and brown each side. Remove to a plate and repeat with following batches until finished.
Vegetables
After meat is removed lower heat to medium high, add in chopped vegetables with 1 tsp. salt, ½ tsp pepper, thyme and bay leaves. Cook until vegetables start to soften or about 10 minutes.
Assembly & Cooking
Add beef back to Dutch oven. Add beef stock and water and scrap bottom to release any bits on the bottom of the pan.
Put pot into oven on 300 for 4 hours or until meat is fall apart tender. Add carrots and potatoes into pot with 2 hours left to cook in the oven.
During and After Cooking
While stew is cooking make the dumplings by combining 2 eggs, ½ cup milk, ½ tsp. salt, 2 tsp. chopped parsley, 1 tsp. baking powder and flour.
Adding the Dumplings
Move stew to stovetop over medium heat to simmer and remove bay leaves. With two spoons scoop out dumplings and drop into stew. Cook, covered until dumplings are firm.