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Hearty Beef & Vegetable Soup with Fluffy Dumplings


2 lb Harvest Haven meaty beef shanks
1 Tbsp salt
4 cups thinly sliced cabbage
1 ½ cups chopped Harvest Haven onion
6 Harvest Haven carrots, peeled and cut in 3-inch pieces
3/4 cup chopped celery
1/4 cup chopped green or red pepper (roasted is nice)
1 – 2 cloves Harvest Haven garlic, chopped
1 can (398 mL) Bioitalia peeled tomatoes, undrained
3/4 cup fresh or frozen Harvest Haven broad beans *
1 cup fresh or frozen cut green beans *
1 cup fresh or frozen corn *
1 – 2 Harvest Haven potatoes, cubed
2 Tbsp chopped parsley
1 ½ cups Bioitalia strained tomatoes
Dash of ground cloves
1 tsp raw cane sugar
2 tsp salt or to taste
1/2 tsp black pepper
*Other vegetables can be substituted for these


For the dumplings
1 2/3 cup flour, plus extra for dusting
1½ tsp baking powder
1/2 cup cold butter, grated
2 tbsp finely chopped flatleaf parsley


Day before serving: Place beef shanks, 1 Tbsp salt, and 3 quarts of water in very large kettle. Cover, and bring to boiling. Skim surface.


Add cabbage, onions, carrots, celery, peppers, garlic, and tomatoes. Bring to boiling, then simmer, covered, 30 minutes.


Add remaining ingredients and simmer, covered, 3 ½ hours.
Remove meat and bones. Discard bones.


Let meat cool. Cut into cubes and add to soup. Refrigerate overnight.


Next day: Remove all fat from surface, and discard. Before serving, heat soup to boiling.

For the dumplings, in a bowl, mix together the flour, baking powder, butter, chopped parsley and a pinch of salt, then gradually add 3-5 tablespoons water, mixing as you do so, until the mixture comes together as a slightly sticky dough (you might not need to use all of the water).

Turn out the dough onto a lightly floured work surface and roll into small balls, each half the size of a golf ball.

Top the stew with the dumplings, cover the casserole with the lid, then simmer for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls.

 

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