Burgundy Beef Stew with Cornmeal Thyme Dumplings

60˚ and raining in Los Angeles!

It was 112˚ last week and now it is 60˚ and raining in Los Angeles.  I love it!  So, to celebrate the ugly, dreary, rainy, cool weather, here is a stew recipe.  Enjoy!

Burgundy Beef Stew with Cornmeal Thyme Dumplings

Serves 4

Tbs olive oil
1 lb stew meat, cut in 1-inch cubes
2 cloves garlic, minced
4 cups low-sodium beef broth
1 cup dry red wine
2 Tbs tomato paste
2¼ tsp fresh thyme leaves
3⁄4 lb new potatoes, quartered
5 carrots, peeled, cut in 1-inch pieces
1 onion, cut in wedges
½ (8 oz) package whole fresh mushrooms, cut in halves
½ tsp salt
½ tsp pepper
Cornmeal-Thyme Dumplings (recipe follows)

Heat oil in a Dutch oven or deep skillet over high heat. Add beef and garlic. Sauté 5 to 7 minutes until beef is browned. Add broth, wine, tomato paste and thyme; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until steak is tender. Add potatoes and next five ingredients. Simmer, uncovered, 30 minutes or until vegetables are almost tender.

Scoop dough for dumplings by rounded tablespoons on top of stew; cook over low heat, uncovered, 10 minutes. Cover and cook 18 to 20 minutes, until dumplings are done. (Avoid boiling mixture to prevent dumplings from falling apart.)

Cornmeal-Thyme Dumplings

Makes 12

3⁄4 cup stone-ground white or yellow cornmeal
3⁄4 cup bread flour
1½ tsp baking powder
3⁄4 tsp salt
2-3 tsp chopped fresh thyme
3 Tbs butter, melted
1⁄2 cup milk

Combine cornmeal, bread flour, baking powder, salt and thyme in a bowl until well blended. Add butter and milk, stirring to blend. Cook as directed in main recipe.

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