Tip: Make the stew up to two days ahead of time without the peas and dumplings. Add the peas when reheating the stew and just before cooking the dumplings. Nutritional information: 1 serving (when ...

Staff writer Updated January 11, 2019 at 10:16 a.m.·2 min read - More for foodies Ingredients For the stew: 170 grams bacon 1 kilo chopped boneless beef Kosher salt and black pepper 4 sticks celery, ...

Add frozen peas. Bring to a gentle boil - add dumplings (dropped from a soup spoon) and sprinkle with paprika. Cover tightly and steam without lifting lid for 12 to 15 minutes.

Add the dumplings to the top of the stew, place the lid back on and cook on the lowest setting for 25 minutes. Once ready, remove the stew from the heat, take out the thyme stalks and your tasty ...

Using 2 teaspoons, drop dough into hot fricot or stew; cover pot and cook for 15 minutes, or until the dough is cooked through. Makes 12 dumplings.

Using a spoon or a cookie/ice cream scoop, dollop the dough on top of the stew. Cover and cook for about 10 minutes, or until the dumplings are cooked through.

Make the dumplings: In a large bowl, stir together the flour, salt, and 1½ cups of water until incorporated, about 5 minutes. Knead in the bowl until a thick, dry dough forms, about 5 minutes.

Place dumplings on top of the stew. Cover and back for a further 15 to 20 minutes. The dumplings should be light and fluffy when they are ready. Recipe from Cooking at My House, p. 64.

Then, pour the stew into a large casserole dish and pre-heat the oven to 200C. Mix all of the ingredients together for the dumplings and roll into eight-10 equal-sized balls.

Tip: Make the stew up to 2 days ahead of time without peas and dumplings. Add peas when reheating stew and just before cooking dumplings. Makes 4 to 6 servings. Source: Foodland Ontario.

CONCORD, N.H. (AP) -- For dinners with a difference that aren't particularly demanding, try reinventing family classics rather than creating or trying new meals from scratch.