Mother Earth Living

Herbal Soup Recipe: Beef and Root Vegetable Stew with Rosemary Dumplings

By Kris Wetherbee
December/January 2011
Add to My MSN

Photo by Howard Lee Puckett; Styling by Judy Feagin and Virginia Cravens-Houston


Content Tools

Related Content

Celebrate Where We Are

Yesterday I had coffee with Kirk Adkisson, a pastor who’s starting a progressive Presbyterian church...

Meatless Monday Recipe: Southwestern Corn and Summer Squash Stew

Going meatless is a breeze when corn is at its late-summer best and the garden is bursting with squa...

Saint Patrick's Day Recipe: Make Irish Stew With Guinness

This Saint Patrick's Day, make Irish stew that has many surprising herbs and spices.

Green City Garden Girl: Soup Season: Sausage Vegetable Stew

Guest blogger KyLynn Hull shares a recipe for Sausage Vegetable Stew, a recreation of a soup she enj...

SERVES 4 to 6

• 2 pounds beef stew meat
• 2 tablespoons all-purpose flour
• Salt and pepper
• 1 tablespoon olive oil
• 5 cups beef broth, divided
• 1 bay leaf
• 3 cups cubed sweet potatoes (about 2 medium sweet potatoes)
• 2 cups cubed white or russet potatoes (about 1 large potato)
• 1 cup chopped celery stalks with leaves
• 3 carrots, sliced about 3⁄4-inch-thick
• 1 large or 2 small parsnips, chopped
• 1 small rutabaga or 1 medium turnip, chopped
• 1 large leek, white and palest green parts only, chopped
• 2 sprigs fresh thyme
• Rosemary Dumpling Dough (recipe below)
• Thyme and rosemary sprigs, for garnish

1. Sprinkle beef with flour, salt and pepper, stirring well to coat. Cook beef in batches in hot oil in a large Dutch oven over medium-high heat 7 to 10 minutes, stirring until browned on all sides. Add 2 cups beef broth and bay leaf. Bring to a boil, reduce heat and simmer, covered, for 1 1⁄2 hours.

2. Add the remaining 3 cups beef broth, vegetables and fresh thyme sprigs. Bring back to a boil, reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are almost tender. Drop dumpling dough by 9 rounded tablespoons onto hot stew. Cover and cook for 12 to 15 minutes or until a toothpick inserted in the center of a dumpling comes out clean.

Rosemary Dumpling Dough 

• 1 cup all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 tablespoon butter, chopped
• 1 tablespoon fresh snipped rosemary
• 1⁄2 cup milk

1. Stir together flour, baking powder and salt in a bowl. Cut in butter until the mixture is fine and crumbly. Stir in rosemary. Stir in milk to make a soft dough, adding more milk if needed.


Kris Wetherbee is a contributing editor to The Herb Companion. She cooks and gardens in western Oregon. 

Click here for the main article, Warm Up With Herbal Soups.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.