I know I should be talking to you about Christmas, or this incredible stew right here, but instead I thought I would share with you one of my guilty pleasures.
If you know me, you know I have bad taste in TV, especially when it comes to reality TV. I have been known to watch Laguna Beach, and the ever popular spin off, the hills, and can’t forget The City. I even got addicted to Deadliest Catch, which is so random.
Before I confess my most recent reality addiction, let me just clarify I have never watch (a full episode) of Jersey Shores. Ok here it is…..
I’m totally into the Kardashians. Yup that’s right, I am caught up with the Kardashians. I think I have seen every show, including the spin off shows: Kourtney and Kim Take New York, Kourtney and Kim Take Miami, Khloe and Lamar and of course the most recent show Kourtney & Khloe Take the Hamptons. I can’t explain why I like it. It’s like watching a train wreck, and posh and pretty train wreck. Sometimes I feel like we are friends. Me, Kim, Khloe and even Kortney.
Ok enough about my bad TV watching habits. I will make it up to you by sharing with you this delicious stew with rosemary dumplings. This meal is a favorite in our house, and it freezes really well.
Sorry for over sharing. Eat Stew!
Beef Stew with Dumplings
[Adapted from Janet and Greta’s Eat, Shrink and Be Merry]
2 Cups of Low Sodium Beef Broth
2 Tablespoons of Balsamic Vinegar
2 Tablespoons of Tomato Paste
2 Teaspoon of Sugar
Pinch of Salt and Pepper
2 Pounds of Stewing Beef Cubes, 1-2 Inch Pieces
2 Tablespoons of Flour
2 Teaspoon of Olive Oil
1 ½ Cups of Chopped Onions
1 Cup of Chopped Celery
2 Cups of Chopped Carrots
2 Cloves of Garlic, Minced
2 Teaspoons of Herbs de Provence
½ Cup of Light Sour Cream
2 Tablespoon of Cornstarch
1 ½ Cup Bisquick
1/3 Cup of Milk
1 Teaspoon of Dried Rosmary
In a small/medium bowl add beef broth, balsamic vinegar, tomato paste, sugar, salt and pepper. Stir a couple times. Set aside.
Trim off the fat from the beef cubes. Place in plastic bag or bowl and coat with flour.
Heat olive oil in a large skillet, over medium heat. Add the flour coated beef cubes, and cook until browned on the outside. Add onions, celery, carrots and garlic. Cook until the onions are soft, about 4-5 minutes.
Add the herbs de province, and cook for one more minute. Add the beef broth mixture, and bring to a boil. Reduce heat, simmer for 30 to 60 minutes, or until the carrots are sort.
After 45 minutes, mix the sour cream and cornstarch, mix into the stew.
In a small-medium bowl, mix bisquick and rosemary. Pour in milk, and fluff with a fork. Roll the bisquick into tablespoon size ball, and drop them into the stew. Cover, and let sit for 15 to 20 minutes, or until the dumplings are double in size.