Joe Booker Stew (Beef Stew with Dumplings)

From Cook's Country | February/March 2010

Why this recipe works:

For our version of Joe Booker Stew, we microwaved the salt pork to speed up the rendering, then rinsed off the excess salt. Otherwise the soup was far too salty and greasy. To boost the meatiness of the stew, we settled on an equal combination of water and beef broth—too much or little of… read more

For our version of Joe Booker Stew, we microwaved the salt pork to speed up the rendering, then rinsed off the excess salt. Otherwise the soup was far too salty and greasy. To boost the meatiness of the stew, we settled on an equal combination of water and beef broth—too much or little of either threw off the balance of flavors.

Many recipes for Joe Booker Stew rely on cream of tartar and baking soda to get the dumplings to rise, but we found that a generous helping of baking powder worked best.

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Serves 6 to 8

You can substitute peeled, chopped turnip or parsnip for the rutabaga. Use a Dutch oven with at least a 6-quart capacity.

Ingredients

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