Dijon Beef Stew with Rosemary Cornmeal Dumplings

Here, friends, is the winter meal that is sweeping the nation. Developed by one of my nearest and dearest friends Amber Fries (recently called the Martha Stewart of Facebook), and lauded by Sarah of "A Smattering of Babblement in All Things Super Sweet" this Burgundian inspired beef stew is delicious.

In my mind there's nothing better on a cold, almost December night than a warm bowl of soup and the cornmeal dumplings floating on top of this make for a dinner that is particularly savory and hearty and warming.

If I made it again (and I will) I might start cooking very early in the day so that the beef was able to stew till it was falling apart and the flavors could meld together even more. That said, if you find yourself with a chilling evening, an open bottle of red wine, and an an hour and a half to cook, this makes a delectable weeknight dinner.

Oh how I wished for leftovers -- and I think everyone else did too.

Dijon Beef Stew with Rosemary Cornmeal Dumplings
For the stew
2 pounds cubed beef stew meat
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 small yellow onion, peeled and thinly sliced
2 carrots, peeled and diced
1 cup dry red wine
1 14.5-ounce can petite diced tomatoes
2 cups beef broth
1 tablespoon fresh thyme leaves
2 tablespoons smooth Dijon mustard, such as Grey Poupon
Salt and pepper to taste

For the dumplings
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled unsalted butter, cut into small pieces
3/4 cup buttermilk
1 tablespoon finely chopped fresh rosemary

1. Combine the stew meat and flour in a large bowl and toss to coat evenly.
2. Heat the oil over medium heat in a large stockpot. Add the onions and carrots and sauté until they are soft, about 5 minutes. Shake any excess flour from meat, then add it to the stockpot and sauté until the meat is browned, 8-10 minutes.
3. Add the red wine, scraping up brown bits from the bottom of the stock pot.
4. Add the tomatoes, broth and thyme and bring to a boil. Reduce the heat to medium-low; cover and simmer for 45-50 minutes.
5. Blend in the mustard and season to taste with salt and pepper.
6. Stir together the cornmeal, flour, baking powder, baking soda, and salt in a bowl. Using your fingertips, blend in the butter until the mixture resembles coarse meal. Add the buttermilk and rosemary, stirring just until the dough is moistened.
7. Drop the dumpling dough by heaping tablespoons onto the top of the stew, placing them at least one inch apart. Reduce the heat to low and gently simmer, covered, until the tops of the dumplings are dry to the touch, approximately 15 minutes.

Note: Amber reports that for leftovers you'd be wise to keep the dumpling dough and the stew separate and make new dumplings as you re-heat the soup. Sarah says she doesn't mind at all that after a night in the fridge the dumplings disperse into the stew. Either, or, it's up to you.

Enjoy.