Beef Stew With Herbed Dumplings | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons vegetable shortening
• 1½ pounds beef chuck, trimmed of fat and cut into 3/4-inch cubes (about 1lb trimmed)
• 1 lb beef top round, trimmed of fat and cut into 3/4-inch cubes
• 1 tablespoon smoked paprika
• Coarse kosher salt and freshly ground black pepper
• 1½ teaspoons finely minced garlic
• 1/4 cup tomato paste
• 1/4 cup dark roux, plus more as needed
• 4 bay leaves
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 8 to 10 cups beef stock
• 2 tablespoons Worcestershire
• 2 teaspoons sugar
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons finely diced, seeded hot chiles (replace with 1 medium jalapeño or 3 serranos)
• 1/4 teaspoon finely diced fresh bird's eye chiles (do not seed chile)
• 3/4 cup chopped yellow onion
• 2 cups quartered Baby Bliss or small Yukon Gold potatoes
• 1½ cups peeled parsnips or yams, cut into bite-size dice
• 1 cup bite-sized pieces of peeled carrot
• 1 cup thinly sliced leeks (white and light green parts)
• 1 cup bite-sized pieces of peeled turnip
• 1½ cups bite-sized pieces of celery
• 1/4 cup quartered button or small cremini mushrooms
• 3/4 cup seeded and chopped red, green, or orange bell pepper
• 2 cups Bisquick baking mix
• 2/3 cup whole milk
• 2 tablespoons fresh flat-leaf parsley, minced
• 1 tablespoon poppy or caraway seeds