RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1013
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| Recipe Name: |
Beef Stew with Dumplings |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.51
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
0.13 Teaspoon pepper, cayenne
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Directions:
In a large non-stick skillet, warm 1 teaspoon of the olive oil over medium-high heat. Add the beef and cook, stirring frequently, until browned, about 1 minute. Add the garlic and cook for 1 minute.
Reduce the heat to medium and stir in the broth, 2 cups of water, the onion, bell pepper, rice, cumin, ½ teaspoon of the salt and the cayenne. Bring the liquid to a simmer, cover and cook until the rice is tender, about 20 minutes.
Meanwhile, in a medium bowl, combine the cornmeal, baking powder, and remaining 1/8 teaspoon salt. Stir in the remaining 2 teaspoons of oil, then pour in the milk, stirring until a thick batter forms. Stir in the parsley and set the dumpling batter aside while the stew is cooking.
Add the corn and tomato to the stew and return to a simmer. Drop large spoonfuls of the batter into the stew, cover and simmer until the dumplings are cooked through, about 12 to 15 minutes. Serve hot. |
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| Nutrition per Serving: |
| Calories: |
617 |
Total Carbs: |
65.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
71.5 |
Fat: |
18.7 |
Protein: |
34.91 |
| Fiber: |
1.49 |
Sodium: |
329.11 |
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