Steak Stew and Dumplings Blue

Steak Stew with Asparagus and Blue Cheese Dumplings

On a dark winter night, just over a month or so ago, we left on journey, braving the elements. We arrived at our destination with a mission. It was the ultimate seek and find. Once we found all of the items on our list, we were free from Christmas shopping. Hidden little trinkets and gifts were everywhere, including one that made it's way home with us...a seek and find computer game. We could save civilizations from a sure path of destruction if only we could find a hidden umbrella. Now, that civilization exists in happily ever after land.

Soon, a new mission soon arose. The hunger monster has awakened. Feeding time is almost nigh. 

There was a solution..Steak Stew and Dumplings Blue

Hidden within this dish were tender morsels of seared steak under a bed of  hearty dumplings. Hidden within the dumplings were little bites of tangy blue cheese and just the tiniest bit of honey to temper the bite of the blue cheese. It was a seek and find dinner's dream. 

What else was hiding within the rich stew? Some wine, a few herbs, bits of asparagus, a few mushrooms, some potatoes.... It's an entire steak dinner hidden in a one dish stew. The search is over. You have found an amazingly savory way to conquer the hunger monster...until next time.

And now....The Walk Through (AKA The Recipe)

Dumplings

1 1/2 cup Flour

3 Tbsp. Butter

2 tsp Baking Powder

3/4 tsp. Salt

2 Tbsp. Flat Leaf Parsley, chopped

3/4 cup Milk

1/4 cup Crumbled Blue Cheese

1 tsp Honey

Mix flour, baking powder and salt together.

Rub the butter and flour with your fingers (or a food processor) until it looks like coarse sand.

Add parsley.

Add milk.

Stir lightly.

Mix in crumbled blue cheese with a drizzle of honey until just combined.

(We don't want to over work the dough too much.)

Pour the dough out onto a work surface.

With wet hands, roughly shape into a circle.

With a wet knife, cut the circle into eight sections, as shown.

Set aside until ready.

The Steak Stew

Special Tools...12" Cast Iron Skillet

3 lb Eye of Round

Kosher Salt, Pepper, Garlic Powder

1 Tbsp. Vegetable Oil

1 Onion, chopped

2 Garlic Cloves, minced

3 Medium Idaho Potatoes, washed and sliced

2 Tbsp. Flour

2 Tbsp. Butter

1 Bunch Asparagus, divided (see below)

1/4 Cup Worcestershire Sauce

1/4 Cup Soy Sauce

2 Bay Leaves

1 Small Sprig of Rosemary

1 Cup  Dry Red Wine

1 Cup Chicken Stock (low sodium)

1 Cup Beef Stock (low sodium)

Trim the bottoms off of the asparagus.

(By holding one end of the stem with one hand, just below the flowery part, and the base of the stem with your other hand and snapping it, will tell you how far up from the base of the asparagus you need to trim.)

Set aside eight pieces of asparagus.

You will eventually be placing them on top of the stew as you see pictured above.

Chop the remaining asparagus and set aside.

Prepare the rest of your vegetables.

Sprinkle the roast with about a teaspoon of kosher salt, some freshly ground pepper, and a little dusting of garlic powder.

Heat your cast iron skillet on medium high with the vegetable oil.

Sear the roast on all sides.

Set the roast to the side.

Add the onions and mushrooms to the pan.

If the pan is dry, add a tiny bit more vegetable oil...not too much though.

Let the mushrooms start to cook down and the onions caramelize slightly (about five minutes or so.)

Add the soy sauce and the Worcestershire sauce, let them reduce by half.

Add the Bay Leaves.

Slice the roast (after letting it rest for the few minutes the onions were cooking) into bite sized pieces.

Add the potatoes to the pan.

Add the butter.

Let it melt.

Sprinkle the flour over everything and mix.

Let cook another couple minutes so the taste of raw flour disappears.

Add wine, let reduce by half (about 3 minutes.)

Add the broths.

Add the cream.

Let the liquid come up to a simmer.

When the liquid begins to simmer, add the meat and the asparagus.

Stir.

Place your whole asparagus in a clockwise pattern.

With a wet knife and wet fingers, carefully transfer your dumplings to each open space between the asparagus.

The stew should be simmering.

Place the lid over the stew and turn down the heat to medium low.

Set your timer for 17 minutes....No Peeking!!!!!!

When you remove the lid, your dumplings should be have risen slightly.

The asparagus should be just cooked through but not over done.

Serve and enjoy.

I hope you have found this dish to be a hidden treasure you will savor over and over again.

As the hours pass, the sun sets and rises. A new hunger wakes and waits.

Stay hungry, my friends.