Short-rib Stew with Parsley Dumplings
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 kilo beef short ribs, (2 lb)
- ¼ cup all-purpose flour
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cans diced tomatoes, (16 oz / 454 g / 4 cups)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 4-5 carrots, peeled, sliced
- 2 medium onions, sliced
- 1 medium potato, peeled, diced
- 1 recipe Parsley Dumplings, Link in Notes
Instructions
- Cut ribs into 1 bone sections. To a shallow bowl, add the flour, salt, and pepper, mix together. Coat ribs in the flour mixture.
- Heat the oil in a pot, when hot, add the ribs and brown.
- In a mixing bowl, add the tomatoes, garlic, and Worcestershire sauce, and mix together.
- Pour tomato mixture over the ribs. Set to low heat, cover, and simmer for 1½ hours.
- Add the vegetables and stir in. Simmer for 45 minutes or until ribs and vegetables are tender.
- Just before the 45 minutes is done, prepare the Parsley Dumplings.
- Skim off any fat, taste and season with salt and pepper as desired. Drop dumpling mixture by tablespoon on top of bubbling stew. Cover and cook for 15 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on being beef ribs.
Additional recipe: Parsley Dumplings.
Variant: 1. I am going to try this with pork ribs, which is very inexpensive and I will report here with my findings.
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