Joe Booker Stew With Parsley Dumplings

• Stew:
• 1/2 pound lean salt pork, cut into 1/4-inch dice
• 1/8 tsp crumbled dried thyme
• 2 tsp salt
• Freshly ground black pepper
• 4 medium-sized onions, peeled and cut crosswise into 1/4-inch slices
• 2 medium-sized boiling potatoes,(about 11/2 cups) peeled and cut into 1/2-inch
• 2 pounds lean beef chuck, trimmed of excess fat and cut into 1-inch cubes
• (about 2 cups)
• 12 medium-sized carrots, scraped and cut into 1/2-inch pieces
• 1/4 c flour
• 6 c water
• 1 medium-sized white rutabaga, peeled and cut into 1/2-inch cubes
• (about 1 cup)
• 4 sprigs fresh parsley and 1 small bay leaf tied together with kitchen
• string
• Dumplings:
• 2 c flour
• 1 T double-acting baking powder
• 1 1/3 cups milk
• 1/2 tsp salt
• 1/4 c finely chopped fresh parley
• 2 T butter, cut into 1/2-inch bits and softened

1. Stew:
2. In a 12-inch skillet at least 3 inches deep, fry the salt pork
3. dice over moderate heat, turning them frequently with a slotted
4. spoon until they are crisp and brown and have rendered all their fat.
5. Remove the pork bits and discard.
6. Add the onions to the fat in the skillet and, stirring frequently,
7. cook for 8 to 10 minutes, or until they are soft and delicately brown.
8. Transfer the onions to a bowl and set aside.
9. Pat the beef cubes dry with paper towels, roll them in 1/4 cup
10. of flour to coat them and shake off the excess flour. Brown
11. 6 or 7 cubes at a time in the hot fat remaining in the skillet, turning
12. them with a slotted spoon and regulating the heat so they color
13. evenly without burning. As they brown, add the cubes to the onions.
14. Pour 1 cup of water into the skillet and bring to a boil over high heat,
15. stirring constantly . Return the onions and beef and the
16. liquid that has accumulated around them to the skillet. Add the remaining
17. 5 cups of water, the parsley and bay leaf, the thyme, salt and a liberal
18. grinding of pepper. Bring to a boil over high heat, reduce the heat to
19. low, cover tightly and simmer for 1 hour. Stir in the potatoes, carrots
20. and rutabaga, cover again and simmer for 30 minutes longer.
21. Dumplings:
22. Combine the 2 cups of flour, baking powder and 1/2 tsp of salt and sift
23. them into a deep bowl. Add the butter bits and, with your fingers, rub
24. the flour and fat together until they look like flakes of coarse meal.
25. Add the milk and chopped parsley and beat vigorously with a spoon until
26. the dumpling mixture is smooth.
27. Remove the parsley and bay leaf from the simmering stew, and drop the
28. dumpling mixture on top by the heaping tablespoon. Cover tightly and
29. simmer undisturbed for about 10 minutes longer. The dumplings are done
30. when they are puffed and fluffy, and a cake tester inserted in the
31. center of a dumpling comes out clean.

lean salt, thyme, salt, freshly ground black pepper, onions, lean beef chuck, carrots, flour, water, white rutabaga, parsley, string, flour, t, milk, salt, fresh parley, t butter

Taken from www.epicurious.com/recipes/member/views/joe-booker-stew-with-parsley-dumplings-50139631 (may not work)