Short-rib Stew with Parsley Dumplings

Adapted from a recipe in the Casserole Cook Book, page 128.

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.

Print Recipe

Prep Time 30

Cook Time 2 30

Course Lunch, Main Dish, Soup

Cuisine American

Servings servings

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.