Sweet Stew & Dumplings

Sweet Stew With Dumplings


Dumplings:

· 2 cups of white flour
· 4 tsp. baking powder
· 1 tsp. salt
· 4 tbsp. soft margarine or butter
· 1 cup of milk (or more)
Method:
1. Combine flour, baking powder, and salt in a bowl.
2. Cut in butter that's been kept at room temperature or use soft margarine.
3. Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
Dumpling Cooking Tips
· Make sure your soup or stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that pot temperature rises with the lid on and you don't want the contents to stick and burn.
· Drop dumpling dough into the liquid by teaspoonfuls or for larger dumplings use a tablespoon. There's no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover your pot with a lid so that the dumplings can steam.
· Check your dumplings after 10 minutes. You can use a knife to cut a slit in one dumpling to check inside. Cook until dumplings are no longer raw in the middle. Remove dumplings from water. Place in a large bowl and set aside.




Stew:

1 Beef brisket (about 2 lbs)
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons honey (or Karo syrup)
2 tablespoons flour

Place beef brisket in large stew pot. Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the liquid. Scrub and pare the sweet potatoes; then quarter and arrange abound the meat. Scrub and scrape carrots, cut into thick slices; slice onion. Arrange carrots and onion around the meat with the sweet potatoes. Add meat broth, sufficient to cover contents of casserole; (save the rest of the broth). Stir in honey or syrup. Cover and bake in a moderately hot oven (375o) until meat is tender – about one hour. Mix flour with a little cool broth to make a thin paste. Stir this into the liquid of the casserole dish until well mixed.
Arrange prepared dumplings around the stew, then cover again and bake at reduced heat (350o) for about ½ hour. Uncover, and if necessary, add a little extra broth. Continue baking until browned on top. Serves 6.

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