1. Mix all dry dumpling ingredients together, cut in butter with fork until mixture looks like small crumbs. 2. Add milk. 3. Stir until moistened, then set aside. 4. Divide meat into 2 batches. 5. Dust each batch of meat with 1/4 cup of flour (a plastic bag helps). 6. Brown each batch of meat thoroughly in 3 TBSP of olive oil. 7. Combine 2 batches of browned meat, and add chopped onions, saute for 1 minute. 8. Add sugar, garlic, spices and and saute 1 more minute. 9. Add all liquids, bullion cubes, and bay leaves, and stir briskly to deglace pan. 10. Bring to boil, reduce to simmer, and cook 75 minutes, scraping bottom of pan every 10 minutes to prevent sticking. 11. Add carrots, celery and potatoe and cook 45 minutes more. 12. Remove all solids from pot, and keep warm in covered dish. 13. Bring liquid to boil, and then drop dumplings by tablespoonsful into broth. Reduce heat, cover and simmer for 20 minutes. 14. Serve dumplings and broth with stew. 15. Great additions for serving are sour cream and HP steak sauce. We also like to add in cooked "frozen" peas when serving, as our son doesn't like peas, but we love them. ---------------------------------------------------------------------------
Nutrition
Ingredients
