John Myers
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Beef Stew with Dumplings and Two Kinds of Red Cabbage
The perfect beef stew with dumplings and two kinds of red cabbage recipe with a picture and simple step-by-step instructions.
Beef:
- 300 g Smoked bacon, finely diced
- 1 kg Shallots
- 4 Pc. Sliced shallots
- 2,4 kg Beef (shoulder)
- 6 Pc. Bay leaves
- 2 bunch Parsley
- 8 Pc. Carrots
- 4 Pc. Garlic cloves
- 500 ml Beef broth
- 4 tbsp Tomato paste
- 1,5 l Pinot Noir
- Salt
- Pepper
- Thyme
- 4 tbsp Flour for sweating
Napkin dumpling:
- 10 Pc. Roll from the day before
- 1 Pc. Onion
- Parsley
- 2 tbsp Butter
- 200 ml Milk
- 10 Pc. Eggs
- Salt
- Pepper
Dumpling:
- 10 Pc. Floury potatoes
- 1 Pc. Roll from the day before
- Flour
- Salt
- Pepper
- Potato flour
Two kinds of red cabbage:
- 1 Pc. Red cabbage
- 1 Pc. Onion
- Vinegar
- Oil
- Salt
- Pepper
- 2 tbsp Margarine
Beef Stew:
- Cut the meat into cubes and fry in small portions, season with salt and pepper, set aside. Braise the peeled shallots (whole) with bacon in 1 tablespoon of oil and stew for 10 minutes, then also set aside.
- 2-3 Sliced shallots, the sliced carrots and the garlic sauté in a saucepan and brown with one or two tablespoons of flour while stirring. Deglaze with the beef broth, add tomato paste and pinot noir. Bring the whole thing to a boil and let it thicken slightly. Season to taste with salt, pepper and thyme.
- Now put the meat, the sautéed shallots that have been set aside, a few stalks of parsley, bay leaves and the red wine sauce in a large saucepan, season again to taste (it still tastes very much like red wine, but is normal). Cover and let simmer on the lowest rack in the oven at 180 ° C for about 1.5 hours.
- To serve, chop the remaining parsley and sprinkle over it.
Napkin dumpling:
- 5 Cut the rolls into cubes, fry them in butter with a diced onion and chopped parsley. Cut 5 rolls into slices.
- Mix the cut, diced and fried rolls with the milk, eggs, salt and pepper. Let rest in the refrigerator for 3 hours.
- Shape the dough into a ball. Put in a sheet and let it steep for an hour in the boiling water with the lid closed.
Dumpling:
- Boil the potatoes in the bowl the evening before. The next day peel and press through a potato press. Mix with flour so that the mixture no longer sticks to your hands. Season with salt and pepper.
- Dice the rolls. Shape the potato dough into dumplings, placing a few bread cubes in the middle. Roll in potato flour. Cook in boiling water for 10 minutes.
Two kinds of red cabbage:
- Finely slice half of the red cabbage (salad), coarsely cut the other half (braised cabbage).
- For the salad, finely chop the onion. Mix the finely grated red cabbage with the onion, dress with vinegar, oil, salt and pepper.
- For the braised cabbage, melt the margarine in a saucepan. Add red cabbage, season with salt and pepper. Let simmer until the desired degree of browning is achieved.
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