Stew:
• 1 tbsp (15 ml) butter, margarine or olive oil
• 1 lb (500 g) boneless veal, pork or lamb, trimmed and cut into 3/4-in. (1.5-cm) cubes
• 1 clove garlic, minced
• 1/4 tsp (1 ml) black pepper
• 3 tbsp (45 ml) all-purpose flour
• 3 cups (750 ml) low-sodium chicken broth
• 2 cups (500 ml) sliced fresh mushrooms
• 2 medium-size carrots, sliced 1/2 inch thick
• 2 stalks celery, sliced 1/2 inch thick
• 1 cup (250 ml) frozen small whole onions
• 1 cup (250 ml) dry white wine or chicken broth
• 2 bay leaves
• 2 tsp (10 ml) dried thyme
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) ground nutmeg
Dumplings:
• 3/4 cup (175 ml) all-purpose flour
• 1 tbsp (15 ml) chopped fresh chives or minced parsley
• 1 tsp (5 ml) baking powder
• 1/4 tsp (1 ml) black pepper
• Dash salt
• 1/3 cup (75 ml) 1% milk
• 1 tbsp (15 ml) vegetable oil
Method:
1. For stew: In Dutch oven, melt butter over moderate heat. Add meat, garlic and
1/4 tsp (1 ml) pepper, and cook until meat is browned, 10 minutes.
2. Stir in 3 tbsp (45 ml) flour. Add broth, mushrooms, carrots, celery, onions, wine, bay leaves, thyme, 1/4 tsp (1 ml) salt and nutmeg. Bring to boil. Lower heat and simmer, covered, 40 minutes.
3. In small bowl, combine 3/4 cup (175 ml) flour, chives, baking powder, 1/4 tsp (1 ml) pepper and dash of salt. In another small bowl, whisk milk and oil. Pour milk mixture into flour mixture. With fork, stir until mixed.
4. Drop batter into 4 mounds on top of bubbling stew. Simmer, covered, 10 minutes or until toothpicks inserted in centres come out clean (do not lift lid before 10 minutes cooking). Discard bay leaves.
Serves 4
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