Monday, June 29, 2009

Sweet Stew

Sweet Stew with Dumpling

1 lb. Thick-cut Pot Roast
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons Karo Dark Corn Syrup
2 tablespoons flour

Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the broth. 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 syrup. Cover and bake in a moderately hot oven (375° F) 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. Return to over while preparing the dumpling. Clear a place in the center of the casserole dish to insert this dumpling (which is a large ball of dough). Then cover again and bake at reduced heat (350° F) for an additional hour. Uncover and if necessary add a little extra broth. Continue baking until browned on top. Serves 6.


½ cup beef fat; unrendered
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt and ¼ teaspoon black pepper
1 tablespoon minced onion
3 tablespoons water (about)

Chop the fat quite fine. Sift together the dry ingredients; mix with fat. Add the minced onion. Stir in the water a little at a time to make a delicate ball of dough. Place in center of the Stew just before baking.

File #R227 D-5 C-4

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