bourguignon beef stew w/ corn chive dumplings

Name: BOURGUIGNON BEEF STEW W/ CORN CHIVE DUMPLINGS
Prep time: 35 min
Cook time: 3 h 5 min
Yield: 10
Cuisine: American
Ingredients: 2 1/2-3 pound(s) lean beef stew meat, cubed; 1 pound(s) baby carrots (halved lengthwise); 2 medium red onions, chopped; 5 stalk(s) celery chopped; 6 medium russet potatoes (cut into 8's) or potatoes of your choice; 8 ounce(s) whole or sliced button mushrooms; 1 jar(s) whole baby onions (15 ounce); 1 bag(s) frozen baby peas; 6 ounce(s) can tomato paste; 28 ounce(s) can crushed tomatoes; 32 ounce(s) box beef broth (low sodium if available); 3 cup(s) red burgundy wine; 3/4-1 cup(s) all purpose flour; 3 package(s) splenda or other zero calorie sweetener (2 tbs. sugar) optional; 2 - bay leaves; 1 tablespoon(s) dried thyme (or less if desired); 1/3 cup(s) olive oil or canola (or more as needed); ## MEAT SPICE BLEND; 2 tablespoon(s) each chopped dried chive,cumin, & paprika,; 11/2 tablespoon(s) each granulated garlic, onion, & steak seasoning; ## CORN CHIVE DUMPLINGS; 1 1/3 cup(s) bisquick; 2/3 cup(s) yellow corn meal; 2/3 cup(s) milk or a bit more if needed; 3 tablespoon(s) dried chopped chive; 2 teaspoon(s) each granulated onion & garlic

(1 RATING)

122 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Aug 12, 2014

This is my creation between Beef Bourguignon & Stew with Corn Meal & Bisquick Dumplings. I cooked it low & slow, to allow the meat to get very tender & the broth become thick & rich in flavor. I added some of the elements used in Bourguignon, then sautéed the veggies in the oil where the beef was browned, added tomato paste & a rich robust Red wine. The Corn Dumplings added the finishing touch needed to make this so comforting, on a cool rainy day. My Beef Loving husband was very pleased with dinner on yesterday. We even have leftovers, I will make a crusty Bread to go with it today.

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Bourguignon Beef Stew with Corn Chive Dumplings

prep time 35 Min

cook time 3 Hr 5 Min

method Stove Top

yield 10 -12 or more depending on portion size

Ingredients

2 1/2-3 pounds lean beef stew meat, cubed
1 pound baby carrots (halved lengthwise)
2 medium red onions, chopped
5 stalks celery chopped
6 medium russet potatoes (cut into 8's) or potatoes of your choice
8 ounces whole or sliced button mushrooms
1 jar whole baby onions (15 ounce)
1 bag frozen baby peas
6 ounces can tomato paste
28 ounces can crushed tomatoes
32 ounces box beef broth (low sodium if available)
3 cups red burgundy wine
3/4-1 cup all purpose flour
3 packages splenda or other zero calorie sweetener (2 tbs. sugar) optional
2 - bay leaves
1 tablespoon dried thyme (or less if desired)
1/3 cup olive oil or canola (or more as needed)
MEAT SPICE BLEND
2 tablespoons each chopped dried chive,cumin, & paprika,
11/2 tablespoons each granulated garlic, onion, & steak seasoning
CORN CHIVE DUMPLINGS
1 1/3 cups bisquick
2/3 cup yellow corn meal
2/3 cup milk or a bit more if needed
3 tablespoons dried chopped chive
2 teaspoons each granulated onion & garlic

How To Make bourguignon beef stew w/ corn chive dumplings

Step 1

Half Baby carrots length wise chop celery & Red Onions. Set aside till needed.

Step 2

Add all spices to a small bowl then sprinkle liberally to coat beef stew on all sides using a large platter.
Step 3

Allow seasoned meat to sit and marinate for at least 15-20 minutes so the flavors will marry the meat.
Step 4

Add the flour to the meat and toss to coat evenly on all sides.
Step 5

Add the oil to the pot and heat until very hot, and then add the meat cubes, being sure not to over crowd the bottom of the pot. You want to SEAR THE MEAT, NOT STEAM IT on all sides until it is browned. Remove when browned and repeat , adding more oil if needed to brown the remaining beef cubes.
Step 6

Add the carrots and chopped veggies, to the pot and sauté about 8-10 minutes.
Step 7

Now add the beef stew back into the pot with the sautéed veggies, and stir to mix together.
Step 8

Now add in the beef broth, mushrooms, crushed tomatoes, tomato paste and red wine, stir to blend together. NOW LOWER HEAT TO VERY LOW,COVER WITH A LID AND SIMMER FOR ABOUT 1 AND A HALF HOURS, STIRRING OFTEN TO PREVENT STICKING.
Step 9

After the first 1 1/2 hours of cooking add the peeled & cut potatoes, and stir to blend into pot. Cook over low heat until potatoes are tender, about 45 minutes or so. Prepare the dumplings.
Step 10

Add the frozen peas, just before adding the dumplings.
Step 11

Make the dumplings by adding the Bisquick, corn meal, milk, granulated garlic and onion,& chopped chive and stir to blend. Drop dough into pot, on top of simmering Beef stew, and allow to cook for 10 minutes, UNCOVERED. Then add the lid to pot and CONTINUE to cook an additional 10 minutes. Serve while still hot. I will post the picture steps to make the dumplings in a separate recipe, so please look for it. The main ingredients for the dumpling recipe came from one of my Bisquick Cookbooks, I added the chopped chive, garlic & onion Powder to give it more flavor.
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