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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 analysis per serving (4 to 6 servings)
57 grams carbs; 89 milligrams cholesterol; 662 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 35 grams fat; 8 grams fiber; 1557 milligrams sodium; 32 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the beef or lamb into one-and-a-half-inch cubes. Pat them dry with paper towels.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes