Ingredients
- 1 ½ pounds stewing beef or lamb
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- Coarse salt and freshly ground pepper to taste
- 1 ½ to 2 quarts water
- Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
- 4 medium potatoes, peeled and quartered
- 2 carrots, cut in one-inch pieces
- ⅓ pound green beans
For the dumplings:
- ⅔ cup shredded beef or vegetable suet
- 1 ⅓ cups self-raising flour
- ½ teaspoon salt
- 1 teaspoon herbes de Provence
- Dash Cayenne pepper
- 2 to 4 tablespoons cold water
- Nutritional Information
Nutritional analysis per serving (4 servings)
668 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 78 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 51 grams protein; 121 milligrams cholesterol; 498 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Cut the beef or lamb into one-and-a-half-inch cubes. Pat them dry with paper towels.
- Heat the oil in a casserole or heavy stew pan. Brown the meat over medium to high heat. Add the onions and garlic and saute for five minutes. Season to taste with salt and pepper.
- Add the water and herb bouquet. Bring to simmer, turn down heat and cook gently, uncovered, for 45 minutes. Add the potatoes and the carrots. Cut the beans into two-inch pieces and set aside.
- Meanwhile, make the dumplings. Put the suet and the flour in a mixing bowl. Add the salt, herbes de Provence and Cayenne pepper. Mix thoroughly. Make a well in the middle and gradually add the water. Knead the mixture until you have a thick dough (as for pastry). Shape into balls slightly smaller than a walnut.
- After the stew has cooked for one hour, add the dumplings. Drop them into the simmering stew. Add the beans, cover and cook at low temperature for one-half hour.
Dining and Cooking