MAKING THE MOST OF LEFTOVERS! Beef Stew with Homemade Dumplings

Monday’s Pot Roast becomes Tuesday’s Beef Stew with Homemade Dumplings. Here’s what happened . . .

BEEF STEW — Monday’s dinner of Pot Roast in the Slow Cooker, complete with veggies, became Tuesday’s Beef Stew. It was easy  . . . after cooling the roast, I cut up the beef and veggies into bite-size pieces before putting them in the refrigerator. Tuesday evening I reheated the roast and veggies in a stockpot on top of the stove, adding additional water (could use broth) to create a stew-like consistency.

DUMPLING — I simply pulled out my homemade Basic Baking Mix and stirred up the mix with milk . . . creating dumplings in a matter of minutes. Check out the recipe that follows.

Dumplings

4 medium dumplings

1 cup Baking Mix  

¼ cup milk

Chopped parsley for garnish, if desired

12 medium dumplings

3 cups Baking Mix  

3/4 cup milk

Chopped parsley for garnish, if desired

Stove-top Method

1.  Add milk to the Mix all at once, stirring about 30 strokes.

2.  Drop by tablespoon on top of boiling stew. Add chopped parsley for garnish if desired.

3.  Cover and boil gently 12 minutes without removing cover.

Oven Method — Prepare as in step #1 & 2 above. Cover and place in hot oven (425° to 450°) about 20 minutes.

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