Oh, little dutch oven, so bright and cherry red...I was thinking about you all day!
It was so cold and drizzly today...I didn't even want to leave the house this morning.
Afternoon inspiration told me just what I wanted to do with you...
Something perfect for a cold, rainy night!
♥ 3 lbs. chuck or rump, cut in 1 1/2 inch cubes
♥ 1 cup of sliced onion
♥ 2 beef bouillon cubes in 4 cups of water
♥1 tbsp. parsley flakes or fresh, cut up
♥1 clove garlic, minced
♥ 1/2 teaspoon salt
♥ 1/2 teaspoon pepper
♥ 1/4 teaspoon thyme
♥ 1 bay leaf
♥1 cup of corn
♥ 6 potatoes (quartered)
♥ 6 carrots, peeled and sliced
♥ 2 tbsp. flour
♥ 2 cups of Bisquick
♥2/3 cup of milk
In a hot dutch oven, brown beef cubes well on all sides. Remove and set aside. Add onion and saute until tender. Return beef to pan. Add parsley, garlic, salt & pepper, bay leaf, thyme, and bouillon cube mixture. Add a little bit of red wine, if you want to!
Bring to boil. Reduce heat and simmer covered for 1 1/2 hours. Add vegetables and simmer covered for about 1 hour or until vegetables are tender. Remove from heat, skim off fat. Mix flour with about 1/4 cup of the broth from the stew. Stir into beef mixture. Simmer about 10 more minutes until slightly thickened.
To mix the dumplings, pour 2 cups of Bisquick into a small bowl. Add 2/3 cup of milk, and stir until well mixed. Spoon by the tablespoon all over the top of stew and let cook about 10 more minutes until dumplings are cooked.
The perfect rainy night dinner!
Can't wait for leftovers for lunch tomorrow :-)