My Gray Day Stew (Recipe Request)

My stew usually has different veggies depending on what is in the fridge but it always has dill dumplings on top, the same broth and venison (although it is fine with any red meat). I have tried to share it with friends a few times but was always at a lose for how it all was put together. Yesterday was a perfectly gray day so I prepared a big pot of it and now I am enjoying left overs with our first snow fall of the year. I remembered to take some time and write it down this time so enjoy.

RED MEAT AND DUMPLING STEW

• 1 1/2 lbs red meat cut into stew pieces
• (MARINATE OPTION: about 1 cup of olive oil and 1/4 a cup of apple cider vinegar then salt and pepper to taste)
• 1 cup flour
• salt and pepper to taste
• 1 large onion
• 5 cloves fresh garlic
• 6 cups water
• 1 Tbsp dill
• 1/2 Tbsp paprika
• 1/2 Tbsp celery salt
• salt and pepper to taste
• 1 cup tomato sauce
• 1 cup pureed yam
• 2 Tbsps mushroom flavored soy sauce
• 2 Tbsps worcestershire sauce
• hot sauce to taste
• 1 Tbsp corn starch
• 4-5 large chopped carrots
• 4-5 large chopped celery
• 3 large chopped red potatoes or 1 big yam
• 1-2 chopped young zucchini

NOTE: Stew is often about reducing and thickening so don’t be surprised if it takes a while for it to get nice and thick.

1. I marinate my red meat over night as venison can be dryer and tougher then fattier red meats.
2. Put marinade meat in zip lock back with the flour and salt and pepper and shake to coat.
3. Fry up the onion and garlic in some grape seed oil and once they are soft add the meat. Stir till cooked through.
4. Warm up the water and the next 9 items, stirring well to help the pureed yam mix in well. Heat to boil.
5. Add all the vegetables but the zucchini and cook till they are soft but not done.
6. Add the corn starch to some broth you have scooped out and mix till it is smooth, then add to the soup and stir as it thickens.
7. Finally add the zucchini and the meat and onion/garlic mix to soup, stir while it thickens more.
8. Top with dill dumplings and cook according to recipe below.
9. Serve this complete meal hot.

DILL DUMPLINGS

• 3/4 cup white unbleached flour
• 1/4 cup barley flour
• 2 tsp baking powder
• 1 1/2 tsp coconut sugar
• 1/2 tsp salt
• 1 Tbsp butter
• 1/2 cup milk
• 1 Tbsp dill

1. Mix flour, baking powder, sugar and salt.
2. Cut in butter till crumbly.
3. Stir in milk to make soft, kneed it so it sticks together nice.
4. Drop by spoonful onto boiling stew.
5. Cover stew and simmer 15 minutes without lifting the lid.

Ah yes, a stew goes so beautifully with a rainy or snowy day! Let me know if you try it!

TTFN