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Exotically-spiced beef and buttery dumplings come together in a delicious dinner.
Preheat oven to 350 F.
Place the flour in a large bowl and add the beef cubes. Roll the beef cubes around in the flour to coat. Pour half of the oil into a large Dutch oven or other oven safe stew pot. Add half the beef cubes into the pot (it’s important not to crowd the beef if you want it to brown instead of boil) and sear on medium high heat for a couple of minutes, rotating the cubes to get the sear on all sides. Remove the beef from the pot onto a plate, add the remaining oil and repeat with the remainder of the beef. When seared, remove all the beef from the pot.
Whisk a fourth of the stock into the pot. Scrape up all the bits on the bottom of the pot and whisk them into the stock. Return the beef to the pot and add the onion, garlic, sugar, paprika, cumin, cinnamon and turmeric. I’ve also made this without the sugar but prefer it with. It won’t taste sweet at all but the sugar helps take the edge off some of the strong spices. Stir in the tomato paste, wine and remaining stock and season with a dash of salt and pepper.
Cover and cook in a 350 F oven for 3 hours. When done, move onto a medium-low flame on the stove top, stir in the beans and leave, uncovered, to reduce slightly while you make the dumplings.
For the dumplings: Bring a large pot of water to a boil.
Add the flour, baking powder and salt into a bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the Parmesan, chives and milk and stir until it comes together into a dough ball.
Scoop the dumplings into the large pot of boiling water (I used a 1 ounce scoop), cover, reduce the heat to low and simmer for 10 minutes. Remove the dumplings with a slotted spoon and add them into the beef. Do not overcook them or they will fall apart. Note that, although you can make the dumplings right in the stew pot, I prefer to cook them separately so that the stew does not become cloudy.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!