Joe Booker Stew (Beef Stew with Dumplings)

Name: Joe Booker Stew (Beef Stew with Dumplings)
Yield: Serves 6 to 8
Ingredients: 8 ounces, Salt pork, quartered; 3 pound, boneless beef chuck, cut into 1-inch chunks; , Pepper; 2 , onions, chopped; 2 tablespoons, all-purpose flour; 4 cups, low-sodium beef broth; 4 cups, water; 2 teaspoons, minced fresh thyme; 1 1/2 pounds, red potatoes, scrubbed and cut into 3/4-inch chunks; 1 1/2 pounds, rutabaga, peeled and cut into 3/4-inch chunks (see note); 1 pound, carrots, peeled and cut into 3/4-inch chunks; 2 cups, all-purpose flour; 5 teaspoons, baking powder; 1/2 cup, finely chopped fresh parsley; , Salt and pepper; 1 cup, milk; 3 tablespoons, unsalted butter, cut into 1/2-inch pieces

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Appears in Cook's Country February/March 2010

Main Courses

Beef

Stews

Joe Booker Stew has all the virtues of a hearty New England stew-it's rich, meaty, and soul-satisfying-making it the perfect one-pot dinner for a winter night.

SERVES6 to 8

TIME2¾ hours

Joe Booker Stew (Beef Stew with Dumplings)

WHY THIS RECIPE WORKS

For our version of Joe Booker Stew, we microwaved the salt pork to speed up the rendering, then rinsed off the excess salt. Otherwise the soup was far too salty and greasy. To boost the meatiness of the stew, we settled on an equal combinat...

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