Beef Stew with Spaetzle Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb. stew meat, cut up into 1/3rds
1 1/2 tsp. onion powder, divided
1 1/2 tsp. garlic powder, divided
1 1/4 tsp. sea salt, divided
1/4 tsp. pepper
5 T. + 1 tsp. honey, divided
7 cups hot water, divided
8 - 10 tsp. beef bullion, divided
1 lb (3 - 3 1/2 cups) sliced or diced carrots
2 cups frozen sweet corn
1 or 2 - 14.5 oz. cans cut green beans
Spaetzle (Dumplings):
3 cups flour
3 - 4 eggs, beaten
small amount of water
1/4 cup butter
1/8 - 1/4 cup Parmesan Cheese
salt, as needed
|
|
Directions: |
Directions:Place cut up stew meat in large saute pan. Sprinkle with 1 tsp. onion powder, 1 tsp. garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper. Mix well. Add 1 T. honey and mix. Cook over medium high heat just until all sides are slightly browned. Do not overcook. Add 1 cup hot water and 1 tsp. beef bullion. Cover pan and simmer on medium low heat for 30 - 60 minutes.
While meat is simmering. Place cut up carrots in 3 cups of water in medium saucepan. Add 1/4 tsp. salt and 1 tsp. honey. Boil gently on medium high heat until carrots become fork tender but not soft.
Remove carrots from heat and pour into large crockpot, reserving 1/4 cup of liquid in saucepan. Return saucepan to heat and bring to a boil Add 2 cups of frozen corn to pan. Bring to a boil and allow corn to heat through and soften slightly. Remove from heat and pour corn into crockpot. Open 1 or 2 cans of cut green beans, drain well, and place in crockpot. If meat is not through simmering, turn crockpot on low to begin cooking process.
Once the meat has simmered, pour meat into crockpot. Add 5 cups of water and 5 - 6 tsp. of beef bullion. Add 1/2 tsp. salt, 1/2 tsp. onion powder, 1/2 tsp. garlic powder and 1 T. honey. Stir well.
Cook stew, covered, 4 - 6 hours to blend flavors. Taste broth as it nears end of cooking time to check flavors. At this time you may need to add 1 cup water, 1 - 3 tsp. beef bullion and 1 - 3 T. honey. Broth should be flavorful and a slight bit sweet.
Spaetle:
In large bowl combine flour and beaten eggs with a fork until egg is slightly incorporated into flour. Place bowl under faucet and slowly add cold water until desired consistency is achieved. Dough should not be thick or thin. If necessary, add small amounts of flour or water to correct mixture.
Bring large kettle of water to boil with 1 tsp. olive oil and 1 - 2 tsp. salt. If you have a spaetzle maker, place it on top of kettle. Place 1/3rd of dough into cup and slide back and forth to drop spaetzle. Spaetzle are done when they rise to the surface. Melt 1/4 cup butter in large saute pan over low heat. Place cooked spaetzle on top of butter. Repeat process of cooking remaining spaetzle. Once all spaetzle are in saute pan blend well with butter and fry slightly, adding additional butter only if needed to keep from sticking on bottom of pan. Sprinkle Parmesan Cheese over spaetzle to taste. Season with salt, as needed.
Spaetzle can be served as a side dish to the stew or placed in the stew.
|
|
Number Of
Servings: |
Number Of
Servings:4 - 6 servings |
Preparation
Time: |
Preparation
Time:1 - 2 hours |
Personal
Notes: |
Personal
Notes: If you don't have a spaetzle maker you can use the large side of a cheese grater to achieve small dumplings. Place the dough on top of the grater and with a spoon or knife press the dough through the slots. The dough may need to be slightly thicker for this process. You can also drop the dumplings into the boiling water with a small teaspoon.
|
|
This recipe for Beef Stew with Spaetzle is from