Hamburger Stew with Dumplings
INGREDIENTS
- 2 T olive oil
- 3 whole garlic cloves
- 1 large onion - diced
- 1 carrot - grated
- 1 stalk celery - diced
- salt and pepper
- 1 # lean ground beef
- 1/4 # ground pork
- 1 can chicken broth(2C home made)
- 2 cans beef broth(4C home made)
- 1 cup strong coffee(or 2T instant coffee)
- Enough water to cover plus 5 cups
- bouquet garni - use tea ball or cheesecloth:
- 3 bay leaves
- 1 T italian spice
- 1 T mint
- 2 T pickling spice
- 1 dried chili
- large sprig of rosemary
- 1/2 pkg frozen pearl onions
- 4 carrots - cut in pieces
- 4 celery stalks - cut in pieces
- 4 potatoes - cubed
- 1 box frozen peas.
- Dumplings:
- 2 C bisquick
- 2/3 C milk
- 1 T italian spice, Poultry seasoning or Summer Savory
DIRECTIONS
- In a large pot, saute first 6 ingredients.
- When just turning color, add beef and pork.
- Brown meat.
- Add liquids and bouquet garni.
- Simmer 1 hour, taste and add salt/pepper as needed.
- Add pearl onions,carrots, celery and potatoes.
- When veggies are tender, add peas.
- Cook another 7-10 minutes.
- Mix dumplings while peas are cooking.
- When stew is done, with a slotted spoon or hand held sieve, remove the stew (without broth)to large serving bowl (I use a 10x14 or larger baking dish)...get as much stew out as you can.
- Cover with foil.
- Taste the broth and adjust seasoning.
- Bring to a boil, drop dumpling mix by the teaspoonful into the broth, lower heat to simmer, cover and cook 10-15 minutes till dumplings are done.
- Spoon dumplings over stew, pour broth over all.