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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizers	B  breads	    [unused C  cakes, cookies, candies]
.\"   D  deserts	L  liquors, drinks	   M  main dishs, entrees
.\"   O  other		S  sauces		   SL  salads
.\"   SP  soups		V  vegetables
.\"  
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEEF-STEW-DUMPL" "M" "10/16/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BEEF STEW WITH VEGETABLES AND DUMPLINGS" "beef stew with vegetables and dumplings"
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A good party dish: reheatable; all-in-one-dish meal.
The dumplings are optional, but recommended.
.PP
Adapted from DELIN, page 236; and JOY44, page 315.
.\" Ingredients Header; give servings or volume
.IH "6 servings, 3 quarts"
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items
.sp
.IG "" "6 qt casserole"
(large size needed to accommodate dumplings)
.IG "" "large heavy skillet"
.sp
.IG "1/2 lb" "bacon,"
thick slices cut into pieces 2 inch long by 1/2 inch wide
.IG "2 Tbsp" "good cooking oil"
.sp
.IG "2 lb" "chuck,"
cut into 1-1/2 inch cubes
.IG "1/4 cup" "flour"
.IG "1-1/2 tsp" "salt"
.IG "1/2 tsp" "paprika"
.sp
.IG "2 cups" "diced onion,"
(1+ large onion diced in large 3/4 inch pieces)
.IG "2 Tbsp" "sugar"
.sp
.IG "3" "bay leaves"
.IG "28 oz can" "whole peeled tomatoes"
.IG "1 cup" "water,"
or more, as needed
.sp
.IG "1-1/2 cups" "diced potatoes"
(1 large potato, diced in large pieces by quartering lengthwise,
then cutting each length into quarters)
.IG "1 cup" "diced turnips"
(1 turnip diced in 1/4 inch pieces)
.IG "1-1/2 cups" "sliced carrots"
(4 small carrots sliced lengthwise, then sliced crosswise)
.IG "1-1/2 cups" "sliced string beans,"
French sliced into 1-1/2 inch sections
.sp
.IG "" "salt and pepper"
.IG "" "thin flour-water paste"
.IG "" "water"
.sp
.IG "OPTIONAL"
.IG "" "dumpling batter,"
made as in recipe DUMPLING-PARSLE
.\" Procedure header
.PH
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Dredge meat with flour mixed with salt and paprika.
.SK 2
Add cooking oil and bacon to skillet and fry bacon under moderate
heat (@5-6) to done but \fInot\fP crisp.
Drain fat from bacon, and add bacon to casserole.
.SK 3
Brown floured meat in bacon grease, supplemented as needed with
cooking oil,
under moderately high heat (@8).
Brown in batches, with meat cubes well separated in the skillet.
Turn meat carefully with tongs, to brown well on all sides.
Remove pieces when done to casserole.
.SK 4
Brown onions in remaining grease at more moderate heat (@6).
Sprinkle sugar over onions when nearly done, to caramelize.
Drain grease from onions (slotted spoon), and
add them to casserole.
Pour off grease from skillet, add cup of water, and heat with
stirring to dissolve pan scrapings.
Reserve liquid for use in next step.
.SK 5
Add bay leaves to casserole.
Add canned tomatoes with juice.
Add 1 cup water, including liquid from previous step,
or more as needed to just cover meat.
Bring rapidly to simmer (@5-6).
Simmer covered on the stove top for 2 hours.
IMPORTANT: reduce heat first to @3, then to @2 and @1,
as needed to keep stew barely simmering
(a vigorous simmer or a boil will toughen the meat).
.SK 6
About 1-1/2 hour before the stew is done, add string beans and carrots, 
and stir.
About 45 minutes before the stew is done,
add potatoes and turnips, and stir.
.SK 7
Skim off grease if necessary.
Adjust seasoning to taste with salt and pepper.
Check cooking liquid for thickness.
Add water if too thick, or thicken by stirring in flour-water paste (beware!).
.SK 8
OPTIONAL.
Form dumplings with a spoon to desired size and add
them so that they stay on top of stew.
The dumplings should be spaced 2 to 3 inches apart, 
since they swell as they cook.
.sp .5
Add the dumplings 20 minutes before the stew is done,
and do not lift the cover until then.
.sp .5
There may be advantage in preparing the dumplings in a separate pan,
particularly if the stew pot is nearly full.
.SK 9
The stew should be served in the casserole soon after the
dumplings are done.
If no dumplings, then the dish holds well in a warming oven
or with reheating on stove top.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
To reduce to cooking time of the vegetables, blanch them, or pre-cook them
and add just before serving.
.PP
Be careful to watch the stew and not let it get above a low simmer.
.PP
Dish reheats well, except for the (optional) dumplings.
The stew could be brought to the point of adding the vegetables and
then stored, to be finished by bringing to a simmer and then completing
steps 7-9 just before the meal.
.PP
The sauce is best, IMHO, if not too thick.  Thus, beware of adding
flour-water paste to thicken.
.PP
The 45 minutes cooking time for the vegetables is a minimum, giving crisp
vegetables.
.PP
Other selections of vegetables are possible.  Be careful not to add so
many vegetables that the meat is lost.  The amount of potatoes plus turnips
is the maximum recommended and may be reduced for a more meaty dish.
.PP
The turnip flavor is strong.  If not to taste, reduce amount of turnips 
to half or eliminate turnips entirely.
.PP
Additional spices might be added at the start of the simmer: 2 cloves garlic,
1 teaspoon thyme, basil, some sprigs of parsley, a stalk of celery, etc.
.\" Rating
.SH Rating
.I Difficulty:
some judgement required re (1) thickness of sauce, (2) timing
of dumplings to finish at time of meal, (3) monitoring of the cooking 
so the burner temperature can be adjusted to give a low simmer, and (4)
cooking time of the vegetables.
.I Time:
1-hour preparation to start of simmer in step (5); another half-hour 
preparation for the vegetables; and the cooking must be monitored.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
