HOW TO MAKE SUPER TASTY Stewed Beef and Dumplings
In this recipe, beef is browned using the traditional ‘burning of the sugar’ method. The only difference from stewed chicken is the addition of chunks of carrots, celery and dumplings to make it a hearty stew with lots of gravy.
I can eat this stewed beef and dumplings alone, but you can certainly enjoy over freshly steamed jasmine rice or accompanied by stewed beans, callaloo or dhal and your favorite salad and fried plantains. Wash it down with a cold glass of mauby, sorrel, ginger beer or home-made lemonade.
Green Seasoning Recipe:
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Link to Printable Recipe:
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3 lbs beef, cut into 1 inch pieces
4 tablespoons green seasoning, plus 1 tsp, divided
1 large tomato, chopped
½ onion, chopped
2 tbs minced garlic
4 sprigs thyme
Hot pepper, optional
Salt and pepper
2 tablespoons extra virgin olive oil
6 tablespoons brown sugar
2 carrots, sliced
2 celery stalks, chopped
1 lb tomatoes, chopped
2 tbs chopped oregano, or 1 tbs dried
1/4 cup chopped parsley
Green bell pepper, optional
Dumplings
2 cups all-purpose flour
1 tsp salt
1 tsp brown sugar, optional
1 tsp green seasoning, optional
Water, to knead
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