It’s a two-fer! Both the Cider Stew and this Dumpling recipe were originally printed in the 1978 New Brunswick Women’s Institute cookbook. Inquiring minds need to know, though – do you prefer dumplings or biscuits with your stew? Tell us in the comments!
- 2 lbs boneless stew beef, cubed
- 3 Tbsp cooking oil
- 3 Tbsp flour
- 1/4 tsp dried thyme, crushed
- 2 cups apple cider
- 2 Tbsp vinegar
- 3 potatoes, peeled and quartered
- 4 carrots, cut into chunks
- 2 onions, sliced
- 1 stalk celery, sliced
In a large saucepan, brown the meat in hot oil. Combine flour, salt, pepper and thyme and add to meat. Stir in cider, vinegar and 1/2 cup of water.
Cook and stir well until the mixture comes to a boil.
Reduce heat and cover. Let simmer until meat is tender, about 1 1/2 – 2 hours. Add remaining ingredients and cook until vegetables are tender, about 30 minutes.
- 2 cups flour
- 1 tsp salt
- 3 tsp baking powder
- 2 Tbsp shortening
- 1 cup milk
- 1 egg
Sift together dry ingredients. Cut in shortening. Then mix in wet ingredients until just moistened. Drop in spoonfuls on top of stew in the final 15 minutes of cooking. Cover and let cook for 10-12 minutes without lifting the lid.