Spiced Beef with Dumplin’s
Recipe information
Yield
serves 6-8
Ingredients
One 3-pound boneless chuck roast
2 tablespoons vegetable oil
One 16-ounce can tomatoes
1 1/2 cups water
1/4 cup red wine
2 teaspoons beef bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
2 doves garlic, minced
6 whole cloves
1 package (8 count) refrigerated biscuits
1 tablespoon minced fresh parsley
1/4 cup cold water
2 tablespoons cornstarch
Preparation
Trim the excess fat from the roast. Heat the oil in a large Dutch oven over medium heat. Brown the roast on all sides. Add the tomatoes, water, wine, bouillon granules, salt, pepper, garlic, and cloves, cover, and cook slowly for 2 to 2 1/2 hours, or until tender. Place the biscuits on the roast and sprinkle with parsley. Cover tightly and steam the dumplings for 15 minutes, giving the pot an occasional little shake. Remove the meat and dumplings to a platter. Make the gravy by mixing the water and cornstarch. Stir into the boiling broth, continuing to stir until the gravy is thick. (If the broth doesn’t need thickening, you can serve it as is.)
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
